Buffalo Chicken Nuggets

My husband has always been a fan of oven-baked chicken nuggets and tenders. And, we both are huge fans of buffalo sauce, so this recipe seemed like the perfect marriage. Our only complaint was there was there was not enough! We wanted more! He was stealing them off the cookie sheet before they were even finished!

To start, preheat your oven to 375º…

Line a baking sheet with tin foil and spray with nonstick cooking spray.

Cut up 1 package of thinly sliced chicken breasts into “nugget” sized pieces.

Season with s&p.

Next, set up your dredging station…

Pour some flour into a shallow dish and add some s&p.

Mix up the flour mixture.

Crack an egg into a small bowl. Add a splash of water and whisk.

Pour some panko bread crumbs into another shallow dish.

Arrange everything in order to make it as quick and as easy as possible: chicken, flour, egg, panko, baking sheet.

Place the chicken into the flour.

Turn to coat each piece entirely.

Drop each piece of chicken into the egg and coat completely.

Last, place the chicken in the panko.

Roll around until coated.

Place the chicken on the baking sheet.

Spray with more nonstick cooking spray.
Bake for 15 minutes.

Remove from the oven and flip over.

Bake for 15 more minutes.
Remove from the over again.

Pour some buffalo sauce into a small bowl.

Brush the sauce onto one side of each nugget.

Place back in the oven for 5 more minutes.
Remove one last time and flip the chicken again.
Brush the other side with some more buffalo sauce. (Be careful! Someone, like your husband, may steal some when you’re not looking!)