Crispy homemade chicken nuggets baked, not fried, in the oven. This practical recipe, which children love, is a healthy and reliable alternative to store-bought products.
Process the cubed chicken in a food processor until it reaches a slightly paste-like consistency. Shape into small, flat nuggets with wet hands.
Coat the nuggets first in flour, then in beaten egg, and finally in breadcrumbs mixed with paprika. Arrange on a tray lined with parchment paper.
Important: Drizzle with olive oil and bake in an oven preheated to 200 degrees for about twenty minutes, until the internal temperature reaches 74 degrees and the outsides are golden. Cut through the middle to make sure no pink remains.
Important: Cooking the chicken until its internal temperature reaches 74 degrees is essential for food safety. Contains gluten (breadcrumbs) and egg. Chilling the nuggets in the fridge for half an hour before cooking helps the breading stick better. Leftovers can be kept in the fridge for a day.
Adding a pinch of paprika and grated parmesan to the breadcrumbs gives both color and flavor. Arranging the nuggets in a single layer ensures they brown evenly all over.
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