Baked chicken nuggets offer a healthier and equally delicious alternative to their fried counterparts, delivering crispy, golden-brown bites of tender chicken perfection.
Servings
2
Prep Time
60 Min
Cook Time
40 Min
Ingredients
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4 boneless, skinless chicken thighs
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4 tbsp Noshejan Curried Cajun
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1 cup buttermilk
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1 cup Kewpie mayo
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2 cloves garlic, minced
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3 tbsp lemon juice
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2 tsp Sriracha
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2 cups Panko
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Olive oil
Instructions
Cut the chicken thighs into large nuggets, about three per thigh.
Mix chicken, 1 tbsp Noshejan Curried Cajun, and buttermilk in a mixing bowl. Mix well to coat the chicken evenly. Cover and refrigerate overnight or at least one hour.
Prepare the Curried Cajun Aioli by combining the mayo, garlic, 2 tsp Noshejan Curried Cajun, lemon juice and Sriracha.
Heat the oven to 425°.
Combine the Panko and 1 tbsp Noshejan Curried Cajun in a mixing bowl. Mix well.
Remove each piece of chicken from the buttermilk and dredge in the Panko mixture until well coated. Place on a lined baking sheet.
Generously drizzle olive oil over the chicken and sprinkle with the remaining Noshejan Curried Cajun. Bake for 40 minutes or until the internal temperature reaches 165°.
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