INGREDIENTS:
1 lb boneless, skinless chicken breasts
1/2 cup whole wheat breadcrumbs
1/2 cup Panko breadcrumbs
1 cup fat free milk (or coconut milk if want dairy-free)
1 tbsp vinegar
1 tbsp garlic powder
1 tbps onion powder
1 tsp paprika
1 /2 tbsp dried parsley
1 tsp salt
1/2 tsp black pepper
Directions:
Cut chicken breasts into 36 “nugget” shaped bites.
In a medium sized bowl, combine milk and vinegar. Add in chicken pieces, seal with lid or plastic wrap, and let sit in refrigerator for at least 2 hours.
Preheat oven to 425 degrees. Spray a baking sheet with an olive oil mister or non-fat cooking spray.
In a large Ziploc bag, combine both kinds of breadcrumbs, garlic powder, Parmesan cheese, onion powder, paprika, parsley, salt and pepper.
Remove chicken pieces from milk, one by one, and place in breadcrumb mixture. *I did this in 6 batches of 6. So once I had 6 chicken pieces in the Ziploc bag, I sealed it. Shake bag to evenly coat chicken pieces, then remove chicken from bag, and place on baking sheet. Continue until all chicken pieces are breaded.
Give the chicken nuggets a light mist of olive oil spray (or cooking spray) and place in oven. Bake for about 10 minutes, then turn over and cook for another 5 minutes, or until chicken is cooked through and breading is golden brown.
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