Tuesday, December 15, 2020




This almond crusted chicken nugget recipe is easy to make, they're baked, not fried, and they're full of a delicious almond flavor!


  • 2 large eggs
  • 2 tablespoons of olive oil
  • 1 teaspoon of garlic powder
  • 3/4 teaspoon dried thyme
  • 2 cups of panko breadcrumbs
  • 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • Salt and freshly ground black pepper
  • 1 teaspoon of paprika
  • 1/4 teaspoon cayenne pepper (optional)


First, preheat the oven to 400 degrees. Place large rack on 18x13-inch baking sheet, spraying with nonstick cooking spray.

Then, pour the panko into a mound on a separate baking sheet, drizzle with olive oil, and toss with your fingertips to moisten evenly. Distribute in an even layer (stir baking sheet to level if necessary).

Bake in preheated oven, 3 to 5 minutes, until lightly toasted and golden (stir once halfway if necessary, for even toasting).

Remove from the oven and scoop the breadcrumbs together into a mound in the center, add the paprika, garlic powder, thyme, cayenne pepper and season with S&P to taste (about 3/4 teaspoon of salt 1/4 teaspoon pepper). Mix the mixture with a spatula.

In a bowl, whisk the eggs with 1/4 tsp. Salt and 1/4 tsp. Pepper.

Dip the chicken pieces (about a handful, 8-10 at a time) in the egg, then transfer to the panko mixture. Stir to coat, while pressing down on breadcrumbs to stick together.

Transfer the pieces to a prepared rack, leaving some space between the pieces. Repeat the process with the remaining chicken (collect the mound panko between batches).

Bake in preheated oven until the center of the chicken registers 165 on an instant-read thermometer, about 15 to 19 minutes. Serve hot with a dip if desired. Happy Cooking Time.