Ingredients
- 2 lb. chicken breasts
- 2/3 cups breadcrumbs
- 1 cup whole-wheat flour
- 2 eggs
- ¼ cup peanut oil (adjust to vegetable oil for allergies)
- 2-3 tsp. salt
- ½ tsp. ground black pepper
- ¼ cup milk
Supplies
- Aluminum foil
- Baking sheet
- Cutting board and knife
- Green tissue paper
- Measuring cups and spoons
- Mixing bowls
- Mixing spoons
- Non-stick cooking spray or parchment baking paper
- Paper towels
- Serving dish
- Small containers (to hold ingredients that Sproutlets will add)
- Spray bottle for oil
- Tongs
- Wax paper
Directions
- Start by measuring all ingredients and setting out in small containers to make it easier for Sproutlets to add the ingredients.
- Grown ups can cut up chicken breasts into bite sized pieces. Rinse thoroughly, and dry with paper towels.
- While chicken dries, mix together breadcrumbs and flour in one mixing bowl and milk, eggs and oil in another mixing bowl.
- Season the dry chicken as desired. Dip chicken in milk/oil/egg mixture then roll in flour mixture. Place pieces on parchment covered baking sheet.
- Spritz the chicken generously with peanut oil or vegetable oil to moisten. Unless you have allergy concerns, peanut oil is recommended rather than substituting for vegetable oil.
- Cover loosely with foil and bake for 30 minutes at 350 degrees. Use tongs to turn halfway through baking.
- Serve your baked chicken nuggets in pails lined with wax paper! You can even put shredded green tissue paper under the wax paper to look like grass. Tip: The secret is seasoning the chicken while it’s dry, and using peanut oil! These are great frozen and reheated in the oven to retain crunch!
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