Homemade Baked Chicken Nuggets

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  Bread Crumbs, Dry, Plain(240g)
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  Garlic powder(3g)
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  Paprika, Smoked(3g)
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  ¼ tsp salt ($0.01)
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  ¼ Tsp Black Pepper (Freshly Cracked, $0.04)
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  Vegetable oil(30g)
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  Greek Yogurt (2%)(80g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  ⅛ tsp salt ($0.01)
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  3 Tbsp water ($0.00)
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  Chicken Breast, Boneless Skinless(302g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

Instructions

1. 1Trim excess fat from the chicken breast, then cut into ¾–1 inch pieces.
2. 2In a small bowl, stir together the Greek yogurt with a pinch of salt and 2–3 tablespoons water until smooth and pourable, like heavy cream.
3. 3In a wide shallow bowl, combine the bread crumbs, garlic powder, smoked paprika, salt, and freshly cracked pepper. Drizzle the vegetable oil over the mixture and stir until the breadcrumbs look like damp sand.
4. 4Dip each chicken piece into the yogurt mixture, then roll in the seasoned breadcrumb mixture until fully coated. Arrange coated nuggets on a parchment-lined baking sheet in a single layer.
5. 5Preheat the oven to 425°F while you finish coating the chicken.
6. 6Transfer the baking sheet to the oven and bake for 23–25 minutes over 425°F heat until the breading is golden brown on the edges and the internal temperature of the largest nugget reaches 165°F.
7. 7Remove from the oven and let cool for 3–5 minutes.
8. 8Divide evenly into 4 airtight containers while still warm. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat in a 350°F oven for 8–10 minutes until warmed through.