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Egg free crunchy chicken nuggets By welak2000 | Updated December 25th, 2009

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Recipe Servings: 2-4 Prep Time: 15 minutes Description: My daughter is peanut, egg, garlic and mustard allergic. My son has no food allergies but LOVES chicken nuggets. This is a simple recipe that satisfies them both! I use "Ian's Panko Breadcrumbs Original Flavor" because there are no spices, seeds, egg or other questionable ingredients. Allergens: Animal, Bakers yeast, Chicken, Cow milk, Dairy, Fermented, Fructose, Fruit/vegetable, Gluten, Grain, Onion, Sugar, Wheat, Yeast Ingredient List:

QtyName
1 lb Allergy_none chicken breast
1/2 cup Allergy_none milk
2 cups Allergy_none bread crumbs
to taste Allergy_none salt
2 tbs Allergy_none oil

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Instructions: Preheat oven to 400-425 degrees. Cut chicken breasts into tenders or nuggets (e.g. 1"x2" sections). Dip into milk and dredge in breadcrumbs. Arrange on oiled cookie sheet. Season with salt (and/or whatever seasonings you prefer and can tolerate). Bake until golden brown. Serve with applesauce and fries for a real kid treat!
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Miscellaneous: Created: December 10th, 2009
Last Updated: December 25th, 2009
Source of Recipe: Family Recipe
Filed Under: Appetizers, Dinner




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