Juicy tender chicken nuggets made with ground chicken, a milk and bread panade, and simple seasonings are the perfect homemade, healthy lunch for you and your kids. Make a big batch and pop them in the freezer for a quick meal anytime.
Spread the breadcrumbs onto a baking sheet and place in the heating oven. Let toast for 2-3 minutes, or until golden brown. Place into a bowl and reserve the baking sheet.
Combine torn bread with milk in a large bowl and toss, then let it soak 1-2 minutes.
Mush the soaked bread into a paste. Add in the ground chicken, garlic, onion, and salt.
Mix gently until the bread paste (panade) and spices are combined thoroughly.
Form heaping tablespoons into nuggets.
Press the nuggets into the toasted breadcrumbs on both sides. Gently shake the bowl so the sides are coated too.
Arrange on a baking sheet and then place in the oven. Bake for 20 minutes, or until cooked through to 165°F.
Notes
*Panko can be used, but the texture is coarse and may not coat the nuggets as thoroughly.Feel free to double or triple and freeze! Freeze uncooked on a baking sheet then place into a freezer bag. Bake from frozen for 25+ minutes. Or freeze fully cooked and reheat from frozen in the microwave for 1 minute, or the oven for 10-15.