Quick and easy chicken nuggets
dinnerWord Count: 226
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless Skinless Chicken Thighs1 | 6 (~2.5 lbs) |
| Ranch Dressing | 1/4 - 1/3 cup |
| Dry Italian Bread Crumbs | 2/3 cup |
| Grated Parmesan Cheese | 2/3 cup |
| Garlic Powder | 1 tsp |
| Dried Parsley Flakes | 1 tsp |
| Gallon Ziploc Bag | 1 |
Steps
- If using raw chicken, skip this step. Otherwise, cook the chicken.
- Preheat oven to 400ºF.
- Cover a baking sheet with aluminum foil and place a baking rack on top.
- Spray the rack with cooking spray.
- Cut chicken into large chunks then stage in the gallon ziploc bag.
- Pour ranch dressing into the ziploc bag, seal it (no air) and shake/mix well until chicken is coated.
- In a small/medium bowl2, whisk the bread crumbs, parmesan cheese, garlic powder and parsley flakes together until well combined.
- Pour spice mixture into ziploc bag, seal it (leave air) and shake/mix until everything is coated evenly.
- Pour/move the bag contents on to a rack and space the pieces evenly in a single layer.
- Bake in oven for about 15 minutes, until any juices run clear and the thermometer reads 165ºF.
- Optional: If the nuggets are not crispy at this point, you can put them on the top rack and use the broiler for 1-2 minutes until desired crispiness is reached.