Rob has been perfecting his recipe for homemade, oven-baked chicken nuggets. They're really good, so I thought I'd share.
(They're even better when fresh out of the oven and dipped in this homemade ranch dressing, as we figured out the other night.)
Here's his recipe. You can adjust the spices to your own tastes, but I wouldn't change the cracker meal. It makes the nuggets really crispy.
Oven-baked Chicken Nuggets
2 large, fresh boneless skinless chicken breasts, cut into bite-size pieces
3/4 cup cracker meal, and more on hand if necessary
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon dry minced onion
1/2 teaspoon cayenne pepper
1/4 teaspoon powdered mesquite smoke
Salt and pepper to taste (Rob uses a pinch each)
Preheat oven to 400 degrees. Mix up spices and cracker meal in a bowl (Rob uses a cereal bowl). Roll chicken nuggets in cracker meal mixture and place on a foil-lined cookie sheet.
Bake 15 minutes, flip over and bake 10 more minutes.