“Not Fried” Chicken Nuggets

Name: “Not Fried” Chicken Nuggets
Yield: 6
Ingredients: 3 large boneless skinless chicken breast halves (about 1 1/2 pounds total); About 1 cup Cabot 2% Plain Greek Yogurt or Cabot Plain Greek Yogurt; 3-4 cups gluten-free cereal, such as corn flakes or corn Chex; 1 teaspoon ground cumin; 1 teaspoon ground red pepper (cayenne); Large pinches of salt and ground black pepper; Cooking spray; Honey or favorite dipping sauce

Servings

6

Who doesn’t love chicken nuggets? They are, of course, addictively tasty. But if there’s one downside to chicken nuggets, it’s that they’re often fried, which means that they can be a bit greasy. If you’re aiming to eat a little healthier, but you’d still like to make some chicken strips, then you might enjoy making some of our baked chicken nuggets. Our nuggets, which you prepare by baking, are light and relatively healthy. They also feature some unique ingredients, such as Greek yogurt, which helps to add some unique but enjoyable flavors to the mix. The recipe makes for six servings, and they also work well when paired with our Cabot Spicy BBQ Yogurt Dip. You can make these for lunch, or if you have children, you can also make these for dinner too. If you happen to know someone who loves chicken nuggets, then feel free to share this recipe with them on Facebook, Pinterest, Instagram and Twitter.

In the mood for some baked chicken nuggets? To make our recipe, go ahead and assemble the following ingredients: three large, boneless and skinless chicken breast halves, a cup of Cabot Greek Yogurt, three cups of gluten-free cereal, ground cumin, a teaspoon of ground red pepper, a large pinch of salt and ground black pepper, cooking spray and some honey for dipping (or our spicy BBQ dip, whichever you prefer). You can start preparing the nuggets by dicing the chicken breasts into nugget-sized pieces. Place the chicken into a bowl and add enough Greek yogurt to coat the chicken. Refrigerate the mixture for a half hour, then add in the cumin, red pepper and salt and black pepper, and coat completely. Remove the chicken from the yogurt and spices, and dredge them in some crushed up cereal. Bake at 350 degrees Fahrenheit for 45 minutes.

Can’t get enough chicken? If you’re looking to make some chicken burgers, then you might want to try our chicken burger recipe—we’re positive that the recipe will be a winner at your house. Cabot is a cooperative of 800 farm families, and we’ve been making our award-winning dairy products collectively for generations. We understand just how important it is to only serve the best to your family and friends at mealtime, which is why we work hard to ensure that all our dairy products are made using wholesome, fresh ingredients. We want to make sure that our baked chicken nuggets recipe is up to our high standards—after trying the recipe, please go ahead and rate and review the dish.

Ingredients

3 large boneless skinless chicken breast halves (about 1 1/2 pounds total)
About 1 cup Cabot 2% Plain Greek Yogurt or Cabot Plain Greek Yogurt
3-4 cups gluten-free cereal, such as corn flakes or corn Chex
1 teaspoon ground cumin
1 teaspoon ground red pepper (cayenne)
Large pinches of salt and ground black pepper
Cooking spray
Honey or favorite dipping sauce

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Directions

CUT chicken into “nugget”-size strips or cubes. Place in medium bowl and add enough yogurt to thickly coat chicken, combining well. Refrigerate for about 30minutes.
PLACE cereal in plastic bag and crush with rolling pin or heavy pan (or use food processor). Place in shallow bowl and combine with cumin, red pepper, salt and black pepper.
PREHEAT oven to 350ºF. Line baking sheet with aluminum foil and coat with cooking spray.
REMOVE chicken pieces with tongs from yogurt and dredge in cereal until well coated; place on baking sheet.
BAKE for 35 to 45 minutes or until golden and cooked through to center. Serve with honey or favorite dipping sauce