Grown Up Tangy Chicken Nuggets
Yummy dish that uses what you have on hand and adults love it!
Ingredients
- 1 cup all-purpose flour I used gluten-free
- 2 pounds chicken breasts, cut into nuggets
- 2 cups breadcrumbs or crushed cornflakes I used gluten-free breadcrumbs
- 3 large eggs
- salt and pepper
- 1 cup bottled barbecue sauce
- splash of Tobasco or Frank's to taste
- ⅓ cup brown sugar Adjust to preference for sweeetness
- juice of two limes or lemons
- 1 tsp garlic powder
- optional ranch dressing for serving
Instructions
- Preheat over to 425 °F
- In a large resealable plastic bag, combine flour and chicken and shake until fully coated.
- Set up a dredging station: In one shallow bowl, put breadcrumbs and in another shallow bowl, whisk together eggs and 2 tablespoons of water. Dip chicken in egg mixture, then coat in breadcrumbs. Transfer to parchment-covered baking sheet and season with salt & pepper.
- Bake until golden & crispy. About 25-30 minutes.
- Meanwhile, in a saucepan over low heat, whisk together BBQ sauce, brown sugar, lime juice and garlic powder. Simmer 5 minutes.
- Coat the baked chicken in sauce and serve. Serve with ranch dressing if desired.