Spicy Chicken Nuggets
These oven-baked chicken strips get their kick from a blend of red pepper flakes, chilli powder, and paprika mixed into crisp panko breadcrumbs. Coated and baked until golden, they offer a lighter, spicy take on classic nuggets without the need for frying. Perfect for a quick and flavourful dinner.
Ingredients
- nonstick cooking spray
- 0.25 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs, or more as needed
- 1 tablespoon red pepper flakes
- 0.25 teaspoon ground chili powder
- 0.25 teaspoon ground paprika
- 0.25 teaspoon garlic powder
- 0.25 teaspoon dried chives
- 1 pound skinless, boneless chicken breast, cut into strips
Method
- Set your oven to 350 degrees F (175 degrees C). Use nonstick spray to coat a baking sheet.
- Put the flour in one bowl and the beaten egg in another. Combine the panko, red pepper flakes, chili powder, paprika, garlic powder, and dried chives in a third lidded bowl and mix well.
- Coat each chicken strip first in the flour, then dip it into the egg. After letting any extra egg drip away, place it in the panko mixture. Put the lid on the bowl and shake to cover the chicken completely. Move the coated strips to your prepared baking sheet.
- Bake in the preheated oven for 10 to 12 minutes, until the chicken is cooked through with no pink remaining and the juices run clear. The internal temperature should reach at least 165 degrees F (74 degrees C).
Nutrition (per serving)
Calories246 kcal
Fat5 g
Protein29 g
Sodium208 mg
Recipe details
CategoryMain course
Cuisineamerican
AuthorL'amore il Cibo
