Recipe courtesy of Catherine McCord
Recipe courtesy of Catherine McCord
Watch how to make this recipe.
Baked Chicken Nuggets with Easy Homemade Barbecue Sauce
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- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 20 nuggets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 197
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 0 g
- Sugar
- 16 g
- Protein
- 17 g
- Cholesterol
- 73 mg
- Sodium
- 366 mg
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 20 nuggets
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 197
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 0 g
- Sugar
- 16 g
- Protein
- 17 g
- Cholesterol
- 73 mg
- Sodium
- 366 mg
Ingredients
Nuggets:
Barbecue Sauce:
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Directions
- For the nuggets: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Beat the egg in a shallow bowl. Place the panko, garlic powder, Italian herbs and salt in a separate shallow bowl and stir to combine.
- One at a time, dip the chicken chunks in the egg and then in the breadcrumbs. (Keep one hand dry to help adhere the breadcrumbs to the chicken.) Make sure the chicken chunks are completely coated. Place on the prepared baking sheet.
- Spray each nugget with nonstick spray. Bake until browned and cooked through, 18 to 20 minutes.
- For the barbecue sauce: In a small saucepan, stir together the ketchup, brown sugar, vinegar, Worcestershire sauce, garlic and paprika. Bring to a boil, stirring frequently. Reduce the heat to low and simmer until thickened, 2 to 3 minutes. Serve with the nuggets.
Cook’s Note
To freeze the breaded nuggets, place them (unbaked) on a baking sheet and place in the freezer for 30 minutes. After 30 minutes, place the partially frozen nuggets in a resealable bag and freeze up to 4 months. When ready to cook, bake as directed above, adding at least 5 minutes to the cooking time.
