Have you ever had one of those “why didn’t I try this sooner?” moments? I did last week.
I’m a devoted fan of spicy chicken wings, and Buffalo-style heat ranks high on my list. But sometimes I don’t want the mess of greasy bones. On those days, I avoid traditional wings and resist buying the frozen boneless “wingz” packages—those often disappoint with mushy texture, soggy breading, or an off, preservative flavor.
As for chicken nuggets, I always wanted to love them. I like chicken and I like breaded foods, but childhood experiences left me wary: too many nuggets had gristle or chewy bits that ruined the bite. Frozen nuggets and restaurant chicken fingers are more consistent, but they’re rarely exciting.
Then the obvious solution hit me: make my own. I opted to bake instead of fry so I could enjoy other indulgences guilt-free and avoid the extra mess. Oven baking yields a crisp, golden coating with less oil, and it keeps the kitchen clean.
To keep the coating crisp without the usual egg-and-milk dredge, I used plain Greek yogurt mixed with spices as the binder, and whole wheat panko for a crunchy crust. I choose a lower-fat Greek yogurt without unnecessary additives—its thicker texture clings to the chicken and keeps it moist without soggy breading. Greek yogurt proved to be an excellent, reliable secret weapon.
After marinating the trimmed chicken pieces in the spiced yogurt, I dredge them in seasoned whole wheat panko and bake on a foil-lined sheet until golden and crunchy. At this point you have excellent oven “fried” chicken nuggets—white meat, gristle-free, and ready to eat.
Want boneless Buffalo wings? Toss the baked nuggets briefly in a simple two-ingredient Buffalo sauce made from hot sauce and butter. Serve immediately if you toss them, as the coating softens after a short while. Or serve the sauce on the side for dipping. Either way, you get the tangy heat of classic wings without the bones, grease, or gristle.
These homemade nuggets and boneless wings keep fingers tidy and couches grease-free on game day—definitely worth an air fist-bump.
Oven “Fried” Homemade Chicken Nuggets {and Boneless Buffalo Wings}
Rebecca Lindamood
Ingredients
- 8 boneless skinless chicken breasts
- 2 1/2 cups plain Greek yogurt
- 2 teaspoons cumin, divided
- 1 1/2 teaspoons cayenne pepper, divided
- 1 1/2 teaspoons garlic powder, divided
- 1 1/2 teaspoons onion powder, divided
- 3 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 4–6 cups panko bread crumbs, preferably whole wheat
- Cooking oil spray (canola, vegetable, grapeseed, or peanut)
- 1 to 1 1/2 cups Homemade Garlic Buffalo Sauce
Optional for serving:
- Bleu cheese dressing for dipping
Instructions
- Combine the yogurt, 1 teaspoon each of cumin, cayenne, garlic powder, and onion powder, 2 teaspoons kosher salt, and the black pepper in a one-gallon resealable plastic bag. Seal and massage until mostly combined. Set aside.
- Trim gristle from the chicken breasts and cut into even pieces (about 2″ x 1 1/2″ x 1/2″ or similar). Place chicken in the bag with the yogurt, seal, and coat evenly. Refrigerate for 30 minutes.
- Preheat oven to 350°F. Line a baking sheet with foil and lightly spray with cooking oil.
- Combine 4 cups panko with the remaining cumin, cayenne, garlic powder, onion powder, and salt in a shallow dish. Using tongs, dredge each yogurt-coated piece in the panko, pressing crumbs onto all surfaces, and place on the prepared baking sheet with space between pieces. Add more panko and seasonings if needed. Bake for about 25 minutes, or until coating is golden and the thickest piece reaches 170°F.
- Serve as-is with favorite dips, or continue below to make boneless Buffalo wings.
To Make Boneless Buffalo Wings:
- Mix hot sauce and melted butter to taste. You can serve the sauce as a dip or toss the crispy nuggets in the sauce briefly. Serve immediately if coated, as the crust softens over time. These pair well with traditional bleu cheese dressing.
- Store any leftovers tightly wrapped in the refrigerator and use within 3 days.
Nutrition
Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your creations!
Is anyone else oddly picky about certain foods?
This post was originally published on September 25th, 2013.