Ultra-Crispy Baked Chicken Nuggets

• •
  Potato Chips, Plain, Salted
• •
  Chicken Breast, Boneless Skinless(680g)

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

• •
  Egg, Whole, Large(100g)

Instructions

1. 1Cut the chicken breast into bite-sized nugget pieces (roughly 1.5–2 inches).
2. 2Pulse the potato chips in a food processor until finely crumbled, or place them in a sealed bag and crush with a rolling pin until no large pieces remain. Transfer to a shallow bowl.
3. 3Whisk the eggs in a separate shallow bowl until fully combined.
4. 4Dip each chicken piece into the egg mixture, coating completely, then transfer to the bowl with crushed chips. Use your other hand to press the chips onto all sides of the chicken until fully coated. Place coated nuggets on a parchment-lined baking sheet in a single layer.
5. 5Bake at 400°F for 12 minutes over medium-high heat, until the chip coating is golden and crispy.
6. 6Remove from the oven, flip each nugget, and bake for 8 more minutes, until the internal temperature reaches 165°F and the chicken is no longer pink inside.
7. 7Allow nuggets to cool for 2–3 minutes, then divide evenly into 4 airtight containers while still warm. Refrigerate until ready to reheat.
8. 8To serve, reheat in a 350°F oven for 5–7 minutes until warmed through, or in a skillet over medium heat for 3–4 minutes per side, turning occasionally until the coating re-crisps.