2poundschicken tendersor thinly cut chicken breast halves, cut into bite-size pieces
kosher salt
FOR THE SWEET AND SOUR SAUCE:
10ouncesapricot preserves
1/4cupgrainy dijon mustard
Instructions
MAKE THE NUGGETS:
Preheat your oven to 425 degrees, line a rimmed sheet pan with foil and set an oven-safe wire rack on to the pan.
In a medium bowl combine the breadcrumbs, basil, oregano, black pepper and Parmesan. Stir to combine.
Whisk together one cup butter milk plus one whole egg.
Cube up the two pounds of chicken into bite-size pieces and place into a bowl. Pour the egg/buttermilk mixture over top and let them soak for 10 minutes.
Use a fork to lift out the chicken pieces, allowing the excess liquids to drip off. Place a few chicken pieces into the breadcrumb mixture and toss {using a separate fork} to coat. Transfer the coated chicken nuggets to the wire rack and repeat with the remaining chicken pieces.
Bake the chicken nuggets for 20-22 minutes, rotating the pan halfway through baking.
Let cool and serve with your favorite dipping sauce.
MAKE THE SWEET AND SOUR SAUCE:
Combine the apricot preserves and the Dijon. Stir until smooth and that's it, you're ready to dunk your nuggets!
Notes
TO FLASH FREEZE:
Once the nuggets have cooled, arrange them on a rimmed, parchment lined sheet pan and pop them into your freezer for 25 minutes. Remove and transfer to a freezer-safe bag or container and store in the freezer for up to 2-3 months.
TO REHEAT:
Preheat your oven to 400°. Arrange the frozen nuggets on a rimmed sheet pan. Pop the nuggets into your preheated oven for 15-20 minutes or until they are warmed throughout.