I’m writing this from a place where dreams come true — spending the weekend with my family, Disney-style. I checked the forecast before we left and I’m thrilled shorts season is back. Also relieved I didn’t fully commit to my no-shave-the-legs winter rule. Now that I have your attention (and probably your stomach), I wanted to share a ridiculously easy, kid-approved meal.
This recipe surprised me because my kids actually liked it. The last time they loved something from the kid recipes I’ve posted was a green-ish mac and cheese that one of them swore he’d never eat because it was “green.” For these nuggets, I had to be a little strategic: I didn’t tell them everything. I may have suggested they were chicken nuggets from a fast food place — not exactly the whole truth — and I admitted they were crusted in potato chips. The compromise worked.
What they don’t know won’t hurt them, right? These were also a hit with the adults — like getting a side of chips right with your nuggs. This method is great for using up the last stale bits of chips that linger in a rolled-up bag on top of the fridge: you know the one you can’t quite justify tossing but don’t want to eat straight. Moms and semi-responsible eaters, we stick together.
I added oats to the coating to balance the kid-friendly chip crust and give the nuggets a little more substance. The result is crispy, slightly salty, and a touch healthier than straight chip-only breading.
Enjoy these nuggs, and if you’re in the mood to share travel tips for Disney, drop them over on my social channels or leave a comment.
Easy Oat and Potato Chip Crusted Baked Chicken Nuggets
15 minutes
25 minutes
40 minutes
12
– about 20 nuggets
Ingredients
-
1
Pound
Chicken Tenders
cut into thirds crosswise -
1/2
Cup
Rolled Oats -
2
Cups
Potato Chips
plain, non-ridge chips work best -
4
Tablespoons
Unsalted Butter
melted -
1/4
Cup
Low-fat Buttermilk
room temperature
Instructions
-
Preheat the oven to 375°F (190°C). Line a large rimmed baking sheet with foil and set a wire rack on top.
-
Place the rolled oats and potato chips in a food processor and pulse until they form a fine crumb. Pour the crumb mixture onto a pie plate or large dinner plate.
-
Whisk the buttermilk and melted butter together in a shallow bowl. Add the cut chicken pieces, ensuring they are all coated, and let them sit briefly while you finish the crumb mix.
-
Press each piece of chicken firmly into the crumb mix so it is evenly coated, then place the coated nuggets on the prepared baking rack.
-
Bake for 25–30 minutes, or until the nuggets are golden and crispy. Serve warm.