Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into chunks
- 1/4 cup old-fashioned oats
- 1/4 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 3/4 cup panko breadcrumbs
- 1 tablespoon grated Parmesan cheese
Instructions
- Preheat the oven to 375°F.
- Place the chicken, oats, parsley, garlic powder, onion powder, and salt in a food processor. Pulse until the chicken is finely chopped and everything is combined.
- In a shallow bowl, mix the panko breadcrumbs and Parmesan cheese.
- With damp hands, scoop about 1 tablespoon of the chicken mixture and gently shape it into a nugget.
- Press each nugget into the breadcrumb mixture, turning to coat evenly.
- Arrange the nuggets on a parchment-lined baking sheet and lightly spray with cooking oil.
- Bake for 12–15 minutes, or until cooked through and golden.
- For extra color and crunch, broil for about 2 minutes at the end, watching closely.
- Serve warm with your favorite dipping sauce.
Notes
- Keep hands damp: A little water on your hands makes the chicken mixture much easier to shape.
- Don’t skip the spray: A light coating of oil helps the breadcrumbs turn golden and crisp.
- Check for doneness: Chicken should reach an internal temperature of 165°F.
- No food processor? Ground chicken works just as well with finely ground oats.
