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Crispy Chicken Nuggets

By
Jackie Shao
San Francisco
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3 Servings
30 min
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kids treatseasy dinnerchicken nuggetsEasyQuickGood for Leftovers

I don’t know if it’s just me, but there's something so satisfying about eating a grown up version of a type of food you loved as a kid. For me, that nostalgic food is chicken nuggets. This recipe uses crackers instead of breadcrumbs, and lean chicken breast.

Use this recipe for an afternoon snack or easy dinner, and it's something any kid will also love!

Special Equipment

Mixing Bowl
Non-stick Fry Pan

Ingredients

1
lb (pound)
chicken breast
pounded to the same thickness and cut into 1.5" pieces
1
teaspoon
kosher salt
1/4
teaspoon
black pepper
16
ounces
crackers
I like to use simple mills crackers or ritz crackers, wheat thins will all work!
1
egg
2
tablespoons
neutral oil
eg. canola, avocado, grapeseed oil
1/4
cup
barbecue sauce
optional

Directions

Step 1

Season pounded and cut chicken breasts with salt and pepper.

Step 2

While the chicken is marinating, pulse crackers in food processor several times, or crush crackers in plastic bag until coarsely ground. Place on a plate or container where nuggets can be breaded.

Step 3

Setup battering station - whisk 1 egg with splash of water and a pinch of salt.

Step 4

Work down the battering then breading stations - take a piece of chicken, dip in egg, then coat with crackers. Press crackers into the chicken and make sure it is coated well. Place finished nuggets on a plate.

Step 5

Repeat with all chicken pieces.

Step 6

Heat 2 tbsp of oil in non-stick pan on medium-high, then add chicken, and make sure not to overcrowd the pan (working in multiple batches as needed).

Step 7

Cook for 3 minutes, flip, then cook for another 3 minutes, or until golden brown. Serve with your favorite sauce, and enjoy!