Low Sodium Baked Chicken Nuggets
Satisfy your craving for crispy, flavorful chicken nuggets with this healthier twist on a classic favorite—Low Sodium Baked Chicken Nuggets. Perfectly seasoned with garlic powder, onion powder, paprika, and pepper, these nuggets use whole wheat breadcrumbs and a hint of Parmesan for a wholesome, crunchy coating. The secret to their juicy center lies in marinating the chicken pieces with a touch of low-sodium chicken broth and eggs, ensuring every bite is tender and delicious. Baked to golden perfection without added salt or excessive oil, these nuggets are a guilt-free choice for lunch, dinner, or a kid-approved snack. Pair them with your favorite low-sodium dipping sauce for a crowd-pleasing dish that's ready in under 40 minutes. Whether you're new to low-sodium cooking or simply looking for a healthier alternative to fried nuggets, this recipe is sure to become a favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup Whole wheat breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Low-sodium chicken broth
- Olive oil cooking spray
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the chicken breasts into nugget-sized pieces, approximately 1.5 to 2 inches each.
In a shallow dish, combine whole wheat breadcrumbs, Parmesan cheese, paprika, garlic powder, onion powder, and black pepper. Mix well to combine all the dry ingredients.
In another bowl, beat the eggs and mix in the low-sodium chicken broth.
Dip each chicken piece into the egg mixture, ensuring it's thoroughly coated, then transfer to the breadcrumb mixture. Press lightly to ensure the breadcrumbs stick, then place the nugget on the prepared baking sheet.
Repeat the coating process with all chicken pieces, arranging them in a single layer without touching each other.
Lightly spray the chicken nuggets with olive oil cooking spray to help them crisp up in the oven.
Bake in the preheated oven for 18-20 minutes, flipping them over halfway through, until the breadcrumbs are golden brown and the chicken is fully cooked with an internal temperature reaching 165°F (74°C).
Remove the chicken nuggets from the oven and let them rest for a couple of minutes before serving. Enjoy with your favorite low-sodium dipping sauce.
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 1554 mg | 68% | |
| Total Carbohydrate | 86.9 g | 32% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 4.8 g | ||
| Protein | 145.9 g | 292% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 419 mg | 32% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1464 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
