I don’t think I’ve met a kid that doesn’t like chicken nuggets. Maybe they don’t like them all the time, but for the most part, chicken nuggets are the quintessential “kid food”. Don’t believe me? Check every kid’s menu at every restaurant everywhere. You’ll find chicken nuggets tucked between hot dogs and macaroni and cheese.
Despite being a kid food, I know that pretty much every adult also loves chicken nuggets. I mean, what’s not to love? Breaded and fried little bites of tender chicken you can dunk into a plethora of sauces? YES PLEASE!
Except, now that I’m 30 I try to act slightly more adultish. Most of the time that means making the healthier choice and the one that will serve me better in the long run. Sometimes being adult stinks.
There are a ton of baked chicken nugget recipes out there that are healthier than their fried counterparts, but I decided to take it a step further. I stripped the chicken nuggets of their breaded coating and made them “naked”. Because adult.
I also like these because they take like 10 minutes to make thanks to my broiler. Sidenote: has anyone ever made something in their broiler without setting off the smoke detector? If so, teach me your ways you broiler wizard.
You can essentially coat these nuggets in any seasoning you like, but I prefer this BBQ one because it goes well with the dijon mustard. And the dijon mustard makes these ever so delicious. Don’t worry, you won’t taste the mustard, just the tasty BBQ spice.
Lessons for today? Be an adult and eat naked chicken nuggets.
Naked Chicken Nuggets- serves 2 (BBQ Spice is courtesy of Simone from Zenbelly)
Calories: 145 Total Fat: 3.5g Protein: 25g (zero carbs and fiber)
- 2 boneless skinless chicken breasts, cut into bite-size chunks
- 2 tablespoons dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 tsp ground ginger
- 1/4 tsp cinnamon
- 1 tablespoon sea salt
- Turn on broiler and line a baking sheet with aluminum foil. Place a cookie rack over the baking sheet and spray with cooking oil. You could also use your broiler pan if you have a good one that will allow heat to circulate under the chicken. Mine doesn’t.
- Place the cut chicken into a large bowl and add the mustard. Stir everything and make sure the chicken is entirely coated. Let this sit in the fridge for about 10 minutes.
- Mix together all the spices and pour about half into the bowl with the chicken. Again, stir everything to make sure it’s coated. Place the chicken on the baking rack with enough room between each so they don’t lump together.
- Bake in the broiler for five minutes then rotate the pan and cook for another 5. Let the nuggets cool and then serve with your favorite dipping sauce. Need some suggestions? Good. Here are my favorites!