Buttermilk Chicken Nuggets


700g boneless, skinless chicken breasts, cut into 2cm pieces
1 cup buttermilk
½ cup Italian-flavored bread crumbs
1 small pack dry 1000 island/ranch dressing mix
¼ tsp ground red pepper (optional)
1 egg
cooking spray

1) Preheat oven to 220 °C.
2) In a large bowl combine chicken pieces and buttermilk; mix well.
3) In a resealable plastic storage bag, combine bread crumbs, dressing mix, and ground red pepper if desired.
4) Seal the bag and shake to mix well.
5) In a shallow dish, beat egg well.
6) Drain chicken pieces and add to egg, turning to coat.
7) Place chicken in storage bag; seal bag and shake to coat chicken pieces.
8) Place breaded chicken on a rimmed baking sheet and coat lightly with cooking spray.
9) Bake for 15 minutes, or until no pink remains and juices run clear.


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