Photo: Unsplash
Age: Around 12 months and up, cut into age-appropriate pieces for younger toddlers.
Store-bought nuggets are a weeknight staple for a reason, but a homemade version gives you full control over ingredients — and this baked recipe skips deep frying entirely while still landing crispy on the outside.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into nugget-sized pieces
- 1 cup breadcrumbs (panko works well for extra crunch)
- 1/2 cup flour
- 2 eggs, beaten
- Olive oil spray
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Set up three shallow bowls: flour, beaten egg, and breadcrumbs.
- Coat each chicken piece in flour, then egg, then breadcrumbs, pressing gently so the coating sticks.
- Arrange on the baking sheet and lightly spray with olive oil.
- Bake for 15-18 minutes, flipping halfway, until golden and cooked through (internal temperature of 165°F/74°C).
- Cool slightly and cut into smaller pieces for younger toddlers before serving.
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Make-ahead and freezing
These freeze well after baking — cool completely, freeze in a single layer, then transfer to a freezer bag. Reheat from frozen in the oven at 400°F (200°C) for about 10-12 minutes.
Dipping sauce ideas
Plain ketchup, a mild honey mustard (for children over 1, since honey isn't recommended before then), or plain yogurt mixed with a little mashed avocado all work well as toddler-friendly dips.
