- 2 lb. chicken breasts
- 2/3 c breadcrumbs
- 1 c whole-wheat flour
- 2 eggs
- ¼ peanut oil (adjust to vegetable oil for allergies)
- 2-3 tsp. salt
- ½ tsp. ground black pepper
- ¼ cup milk
Start by measuring all ingredients and setting out in small containers to make it easier for Sproutlets to add the ingredients.
Grown ups can cut up chicken breasts into bite sized pieces. Rinse thoroughly, and dry with paper towels.
While chicken dries, mix together breadcrumbs and flour in one mixing bowl and milk, eggs and oil in another mixing bowl.
Season the dry chicken as desired. Dip chicken in milk/oil/egg mixture then roll in flour mixture. Place pieces on parchment covered baking sheet.
Spritz the chicken generously with peanut oil or vegetable oil to moisten. Unless you have allergy concerns, peanut oil is recommended rather than substituting for vegetable oil.
Cover loosely with foil and bake for 30 minutes at 350 degrees. Use tongs to turn halfway through baking.
Serve your baked chicken nuggets in pails lined with wax paper! You can even put shredded green tissue paper under the wax paper to look like grass. Tip: The secret is seasoning the chicken while it’s dry, and using peanut oil! These are great frozen and reheated in the oven to retain crunch!