American Heart Association - Healthy Family Meals - 150 Recipes Everyone Will Love
Baked instead of fried, these finger-friendly nuggets are great when served with a zesty barbecue sauce for delicious dipping.
269 Calories; 2.0 g Fat; 66 mg Cholesterol; 336 mg Sodium; 30 g Carbs; 1 g Fiber; 15 g Sugar; 29 g Protein
1 Serving = 3 Ounces Chicken & 2 Tablespoons Sauce
1 pound all visible fat discarded, cut into 1-inch cubes
3 tablespoons
1/2 cup
1/4 cup plus
2 tablespoons
1 tablespoon
1 tablespoon
1 teaspoon grated
Directions
Preheat the oven to 400 degrees Fahrenheit. Lightly spray a baking sheet with cooking spray.
In a medium bowl, stir together the flour, onion powder, garlic powder, and pepper. Add the chicken pieces, stirring to coat.
Add the milk, stirring again to coat.
Put the bread crumbs in a medium shallow bowl or pie pan. Using a slotted spoon, transfer the chicken in batches (about 6 pieces at a time) to the bread crumbs. Roll to coat. Transfer to the baking sheet. Repeat with the remaining chicken. Lightly spray the tops and sides of the chicken with cooking spray.
Bake for 20 minutes, or until the chicken is golden brown on the outside and no longer pink in the center.
Meanwhile, in a small saucepan, stir together the remaining ingredients. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat and simmer for 5 minutes, or until the flavors have blended, stirring occasionally. Serve as a dipping sauce for the chicken.
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