Homemade Baked Chicken Nuggets

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  1 cup Bread Crumbs, Dry, Plain
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  0.5 tsp Garlic powder
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  0.5 tsp Paprika, Smoked
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  0.3 tsp ¼ tsp salt ($0.01)
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  0.3 tsp ¼ Tsp Black Pepper (Freshly Cracked, $0.04)
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  2 tbsp Vegetable oil
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  0.3 cup Greek Yogurt (2%)

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

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

  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 the salt and water until smooth and pourable, like heavy cream.
3. 3In a wide shallow bowl, combine the bread crumbs, garlic powder, smoked paprika, salt, and black 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.
6. 6Transfer the baking sheet to the oven and bake for 23–25 minutes at 425°F 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.