Crisp Baked Chicken Nuggets

Kids love anything small, because, well, they’re small! Cut meat into small portions and they’ll be more likely to eat it.

Serves: 8Hands-on: 15 minutesTotal: 8 hours 35 minutesDifficulty: Easy

Serves: 8


  • 2 lbs. boneless, skinless chicken breasts
  • 1 cup buttermilk
  • 1 cup bread crumbs
  • 1⁄4 cup grated Parmesan cheese
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. ground black pepper


  • Cut chicken into 1 1⁄2-inch pieces and place in large baking dish. Pour buttermilk over all, stir to coat, cover, and refrigerate for 8 hours.
  • Preheat oven to 400°F. Spray a 15-by-10-inch baking sheet with nonstick cooking spray and set aside.
  • Remove chicken from refrigerator. Remove chicken from buttermilk; discard buttermilk.
  • On a plate, combine bread crumbs, cheese, salt, and pepper; mix well. Roll chicken in breadcrumb mixture to coat and place in single layer on baking sheet.
  • Bake for 20 minutes or until chicken registers 165°F on a meat thermometer and coating is brown and crisp.