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Baked Whole Wheat Chicken Nuggets + Simple Sweet and Sour Sauce

Print Recipe
Whole wheat chicken nuggets plus a simple as can be sweet and sour sauce.
Course Appetizers & Snacks
Cuisine American
Keyword apricot preserves, basil, chicken, dijon mustard, Oregano, whole wheat
Prep Time 25 mins
Cook Time 22 mins
Additional Time 13 mins
Total Time 1 hr
Servings 8 servings
Calories 297
Author Laurie McNamara

Ingredients

FOR THE NUGGETS:

  • 1/2 cup whole wheat breadcrumbs or regular breadcrumbs
  • 1/2 cup whole wheat Panko breadcrumbs or regular panko
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup freshly grated parmesan cheese
  • 1 cup buttermilk
  • 1 egg
  • 2 pounds chicken tenders or thinly cut chicken breast halves, cut into bite-size pieces
  • kosher salt

FOR THE SWEET AND SOUR SAUCE:

  • 10 ounces apricot preserves
  • 1/4 cup grainy 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.

Nutrition

Serving: 1g | Calories: 297kcal | Carbohydrates: 33g | Protein: 29g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 385mg | Potassium: 525mg | Fiber: 1g | Sugar: 17g | Vitamin A: 224IU | Vitamin C: 6mg | Calcium: 104mg | Iron: 2mg