• 2 pounds chicken breasts, cut into bite-sized pieces
  • 2/3 cups breadcrumbs
  • 1 cup whole-wheat flour
  • 1/4 cup milk
  • 2 eggs
  • 1/4 cup peanut oil (adjust to vegetable oil for allergies)
  • 2-3 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 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
  • Spray bottle for oil
  • Tongs
  • Wax paper
  1. Cut the chicken breasts into bite-sized pieces. Rinse thoroughly, and dry with paper towels.
  2. While chicken dries, mix together breadcrumbs and flour in one mixing bowl
  3. Mix milk, eggs, and oil in another mixing bowl.
  4. Season the dry chicken as desired.
  5. Dip chicken in milk/oil/egg mixture then roll in flour mixture.
  6. Place pieces on a parchment covered baking sheet.
  7. 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.
  8. Cover loosely with foil and bake for 30 minutes at 350 degrees Fahrenheit.
  9. Use tongs to turn halfway through baking.
  10. 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.