Ingredients
Method
- Preheat oven to 425ºF (220ºC). Line a baking sheet with parchment paper and place a wire rack on top.
- In a wide, shallow bowl, combine breadcrumbs, garlic powder, smoked paprika, salt, and black pepper. Stir well. Drizzle the neutral oil over the breadcrumb mixture and stir until evenly coated.
- In a separate small bowl, whisk together Greek yogurt and water until smooth.
- Trim any excess fat from the chicken breast. Cut the chicken into bite-sized pieces.
- Toss the chicken pieces in the Greek yogurt mixture until well coated.
- Dredge the yogurt-coated chicken pieces in the seasoned breadcrumbs, ensuring each piece is fully covered.
- Arrange the breaded chicken nuggets in a single layer on the prepared wire rack.
- Bake for 18-22 minutes, flipping halfway through, until golden brown and cooked through.
Video
Notes
- For extra crispy nuggets, ensure the breadcrumbs are well-coated with oil and bake on a wire rack.
- Don't overcrowd the baking sheet; give the nuggets space for even cooking.
- Internal temperature should reach 165°F (74°C) for safe consumption.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for best results. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd the baking sheet; give the nuggets space for even cooking.
- Internal temperature should reach 165°F (74°C) for safe consumption.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for best results. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.