This heat is unbearable, and therefore my appetitite has honestly packed up and left. I usually do not eat a lot during the summer, but these last few days have been particularly bad due to the heat. When I was looking through recipes for the hubby and I, this one immediately jumped out at me. It had all the criteria I was looking for: light, quick, and easy to make. Well, this recipe did not disappoint. We used several dipping sauces not just the honey mustard. Instead we also went with marinara, bbq, sweet and sour, and buffalo wing sauce to accompany our nuggets. These definitely are a versatile recipe that can be changed into whatever suits your tastebuds that day.
Crunchy Asiago Chicken Nuggets
from How Sweet It Is
4 boneless, skinless chicken breasts
3 cups low-fat buttermilk
2 cups panko bread crumbs
1 cup seasoned regular bread crumbs (I used homemade with italian seasoning)
1/3 cup flour (any is fine, I used whole wheat)
1/2 cup freshly grated asiago cheese
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup dijon mustard
1/4 cup honey
2-24 hours before serving, cut chicken breasts into nugget-like chunks. Season with the salt and pepper then add to a bowl and pour buttermilk over top. Let soak for at least 2 hours or overnight.
When ready to bake, heat oven to 450 degrees F. Line a baking sheet with aluminum foil, then lay a wire rack on top and spray with non-stick spray. Add honey and mustard to a bowl and mix, then set aside. Add bread crumbs, flour, cheese, garlic powder and paprika to a bowl and mix thoroughly. Remove each nugget directly from the buttermilk to the bread crumb mixture and coat, then set on the wire rack. Repeat with the rest, then spritz each nugget with olive oil or non-stick spray. I usually just use Pam because I like the “spritz” it gives.
Bake for 7 minutes, then remove pan from oven and gently flip each nugget with kitchen tongs and spritz again with oil or spray. Bake for 7 minutes more, then serve hot with honey mustard.