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A black plate full of chicken nuggets, set an piece of parchment paper- with a jar of mayo in the back.

Oven Baked Chicken Nuggets

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Prep Time 20 minutes
Cook Time 20 minutes
Course Appetizer, Main Course
Servings 4

Ingredients
  

For the brine

  • 2 tbsp salt
  • 1 litre water

For the nuggets

  • 400 g chicken breast fillets
  • 3 tbsp olive oil
  • 1 tsp dried thyme (or fresh)
  • 1 tsp dried oregano (or fresh)
  • ¼ tsp ground pepper
  • 85 g (1 cup) panko bread crumbs, lightly toasted
  • 75 g (¾ cup) bread crumb
  • 1 egg
  • 30 g (1/4 cup) flour
  • ¼ tsp salt

Instructions
 

For the brine (optional but recommended)

  • Dissolve 2 tbsp of salt in 1 litre of water (about 4 cups) in a large bowl. Place the chicken fillets in the brine and allow to soak for 45 minutes.

For the chicken nuggets

  • Once the chicken is brined, drain any excess water and cut the chicken into 2 cm thick pieces.
  • Add half of the dried thyme, oregano, pepper and the paprika to the chicken, together with the olive oil. Allow to marinate for 10mins to an hour.
  • Preheat the oven to 180°C and line a baking sheet with parchment paper
  • In a shallow bowl mix the panko breadcrumbs, regular breadcrumbs, and the rest of the ¼ tsp salt, oregano and thyme.
  • Lightly beat the egg. Place the flour in a shallow bowl.
  • To coat the nuggets, lightly dredge in flour it and tap off any excess. Next coat the chicken with the egg and then generously cover with the bread crumb mixture. Lightly press the breadcrumb mixture into the chicken.
  • Place the chicken pieces on the baking sheet and bake for 20 minutes, turning them over after 10 minutes.
  • Enjoy warm with a side of mayo and chilli.