My boys wanted chicken nuggets the other day and since we have been on our whole food diet switch, they haven’t had much other than grilled or baked lately. I rummaged through my cabinets and found a few things I thought might work, threw them in the oven and waited for the verdict. Breading a piece of baked chicken can be really tricky. Sometimes you get a crunchy success but other times you are left with a mushy, chewy mess.
I’m so happy to report that this recipe is a success and I will be making it again and again – these crunchy numbers did not last long.
2 boneless, skinless natural chicken breast or thighs, cut into pieces
25 regular triscuits
1/4 tsp garlic powder
1/8 tsp pepper
1/4 cup milk
olive oil, in a mister
Preheat oven to 375. In a bowl, whisk together egg and milk, set aside. In a food processor or chopper, process triscuits until you get a fine mill, the consistency of bread crumbs. Place breadcrumbs in their own shallow bowl and mix in the garlic and pepper. Dredge your chicken pieces in the milk mixture, shaking off excess, then into the triscuit mixture until fully coated. Place on an olive oil sprayed baking pan. When you have all of your chicken breaded, mist over them with an olive oil mister (I use a Misto). Bake for 20-25 minutes (you can flip once halfway through) or until browned slightly and crispy.
Serve with your favorite dipping sauce and enjoy!