We made the Ultimate Chicken Nugget Bar complete with Sir Kensington's Classic Ketchup, Spicy Brown Mustard, Avocado Oil Mayonnaise and Special Sauce! Serve this as an easy weeknight dinner or to a hungry crowd for gameday.
- 1 pound boneless, skinless chicken breasts, cut into chunks
- 1 cup full-fat buttermilk
- 2 teaspoons salt, divided
- 2 teaspoons garlic powder, divided
- 1 tablespoon Italian seasoning, divided
- Pinch cayenne pepper
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup fine breadcrumbs
- Cooking spray, as needed
- Equipment: sheet pan lined with a wire rack
- Assorted Sir Kensington’s Condiments, for serving
Add chicken, buttermilk, 1 teaspoon salt, 1 teaspoon garlic powder and ½ tablespoon of Italian seasoning to a large bowl. Stir to combine, baking sure that each piece of chicken is coated in buttermilk. Cover and let marinate in the fridge for 30 minutes, or up to two hours.
Meanwhile, preheat oven to 400˚F and line a baking sheet with a wire rack. Add the remaining salt, garlic powder, and Italian seasoning to a large bowl and stir in the cayenne, panko, Parmesan cheese and fine breadcrumbs. Stir to combine.
Remove chicken pieces from buttermilk mixture one by one and let the excess drip off. Dip each piece in the breadcrumb mixture, pressing to adhere. Repeat with all of the chicken, adding each nugget to the prepared baking sheet once coated.
Spray each nugget with cooking spray and bake in the oven for 30 minutes. Flip the chicken halfway through, spraying the other side with cooking spray once flipped.
Serve with assorted Sir Kensington’s condiments and enjoy.
Note: As an alternative, you can shallow pan-fry these chicken nuggets instead of baking them. To do so, simply add about 1 inch of canola oil to a wide, heavy-bottomed skillet. Heat the oil over medium heat until shimmering and add the nuggets in a single layer. Cook for about 5 minutes per side, or until golden brown and cooked through. Repeat with remaining nuggets and serve.