Homemade chicken nuggets baked until crispy without frying. This easy recipe is a hit with kids and a healthy, trustworthy alternative to packaged products.
Pulse the diced chicken in a food processor until it has a slightly paste-like texture. With wet hands, shape it into small, flat nuggets.
Coat the nuggets first in the flour, then in beaten egg, and finally in breadcrumbs mixed with the paprika. Arrange on a parchment-lined baking sheet.
Drizzle the nuggets with olive oil and bake in an oven preheated to 200°C / 390°F for about 20 minutes, until golden and the internal temperature reaches 74°C / 165°F. Cut one open to make sure no pink remains in the center.
For food safety, cook the chicken until its internal temperature reaches 74°C / 165°F. Contains gluten (breadcrumbs) and eggs. Refrigerate the breaded nuggets for half an hour before cooking so the coating adheres better. Store leftovers in the refrigerator for one day.
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