It was the most chicken Munchkin ever ate in one sitting.
She ate, and ate, and ate until she got frustrated being so full. What a relief! Munchkin has been unusually picky about food lately so stuffing herself with chicken was a lovely sight to me. I couldn’t wait and ordered more chicken right there at the dinner table.
I suspect the crispiness was a big appeal for cracker-loving Munchkin. Sometimes she would refuse to eat food unless something crunchy is offered first. Panko bread crumbs deliver that crunch at first bite, and that just might be the point of make-or-break. So panko all the way!
To make chicken nuggets:
(about 3 servings)
1 lb chicken breast and thigh mixture, 2 cups whole milk, 1/2 tsp salt, 1/4 tsp pepper, 2 eggs, 1/4 cup all-purpose flour, 2 cup panko bread crumb, 1/2 cup chopped fresh thyme
a. Chop the chicken into bite sizes and soak in milk. Let it sit in the fridge for 4-12 hours.
Soaking chicken in milk makes the chicken tender while getting rid of any unpleasant smell. I soaked the chicken in the morning and baked the nuggets at dinner.
b. Preheat the oven to 400 F. Wash the milk off of the chicken and season with salt and pepper.
c. Prepare two shallow dishes and a greased baking sheet. In one dish, mix in panko bread crumb and chopped thyme. In the other dish, whisk 2 eggs, 1/4 cup all-purpose flour, and 1/4 cup water.
d. Dip the seasoned chicken into the egg-flour-water mixture. Take out one piece at a time and roll on the panko-thyme mixture until it’s well coated. Place on the baking sheet in a single layer.
e. Bake for 20 minutes. See note.
Note: I did not flip the chicken halfway through, so my nuggets weren’t even in color. They tasted fine, but next time I’m planning to switch the oven to broil around 15-minute mark. I hope that works cause I’m not going to flip individual chicken pieces one by one. We’ll figure out soon as more chicken is already on its way here.
I made the nuggets again and learned a few things.
a. I marinated the chicken in milk for only 30 minutes, and the chicken still turned out soft and tender with no “dark meat” smell.
b. After laying out the nuggets on the greased baking sheet, right before baking, I sprayed cooking oil on top of the nuggets as well. I baked for 15 minutes at 400 F, and then broiled for another 4 minutes. The nuggets turned out golden top and bottom.
c. I mixed 2 cups panko, 1/4 cup thyme, and 1 cup shredded parmesan for the breading as I was short on thyme. Both versions were tasty.
Baked Chicken Nuggets with Thyme
Baked chicken nuggets that can turn picky eaters to little piggies. These nuggets are crispy on the outside and tender on the inside.
- 1 lb chicken breast and thigh mixture
- 2 cups whole milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 eggs
- 1/4 cup all-purpose flour
- 2 cup panko bread crumb
- 1/2 cup fresh thyme chopped
Chop the chicken into bite sizes and soak in milk. Let it sit in the fridge for 30 min-12 hours.
Preheat the oven to 400 F. Wash the milk off of the chicken and season with salt and pepper.
Prepare two shallow dishes and a greased baking sheet. In one dish, mix in panko bread crumb and chopped thyme. In the other dish, whisk 2 eggs, 1/4 cup all-purpose flour, and 1/4 cup water.
Dip the seasoned chicken into the egg-flour-water mixture. Take out one piece at a time and roll on the panko-thyme mixture until it's well coated. Place on a greased baking sheet in a single layer. Optional: Spray cooking oil on top of the nuggets.
Bake for 15 minutes, then broil for another 3-5 minutes until the nuggets are golden brown.