Buttermilk Chicken Nuggets
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Why pay for packaged or fast-food chicken nuggets when you can enjoy restaurant-quality versions of the dish right at home? Buttermilk Chicken Nuggets are fast and easy.
What You'll Need:
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-1/2-inch pieces
- 1 cup buttermilk
- 1 cup Italian-flavored bread crumbs
- 1 (1-ounce) package dry ranch dressing mix
- 1/4 teaspoon ground red pepper, optional
- 1 egg
- Cooking spray
What To Do:
- Preheat oven to 425 degrees F.
- In a large bowl, combine chicken and buttermilk; mix well.
- In a resealable plastic storage bag, combine bread crumbs, dressing mix, and ground red pepper, if desired; seal bag and shake to mix well.
- In a shallow dish, beat egg well. Drain chicken and add to egg, turning to coat. Place chicken in storage bag; seal bag and shake to coat chicken.
- Place breaded chicken on a rimmed baking sheet and coat lightly with cooking spray. Bake 15 minutes, or until no pink remains and juices run clear.
These homemade Buttermilk Chicken Nuggets are great with our good-for-us Baked Sweet Potato Fries!
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