This weekend’s Sunday Supper focuses on challenging America’s perception of finger foods. Most Americans think finger foods are appropriate for parties and appetizers, but this weekend we’re making finger foods that are perfect for dinner. All of these dinner time dishes can be eaten with only your fingers, and don’t need any kind of utensil to use. I wanted to make a dinner time meal that would be perfect for a busy weekday dinner. I’ve got some busy weeks, so I do a lot of my weekly dinner prep over the weekend. These nuggets are one of the meals I’ll make a lot of during the weekend, and I’ll reheat them in the oven or the microwave on a weeknight a quick and stress free meal. I hope you enjoy these nuggets, they’re super juicy and tender on the inside and crispy on the outside. And be sure to check out all of the finger food recipes down below!

Ingredients

6 chicken breasts
Coating
1/2 cup white rice flour
dash of salt and pepper
1 cup milk
Bread Crumb Coating
8 oz gluten free panko bread crumbs
1 tbsp garlic powder
1/2 tbsp onion powder
1 tbsp dried oregano
1/2 tbsp thyme
dash of salt and pepper

Instructions

Preheat the oven to 400F
Slice the chicken breasts into 1-1 1/2 inch nuggets.
In a small bowl, mix the flour and add a dash of salt and pepper.
In another small bowl, add the milk and a dash of salt and pepper.
In a third small bowl, mix the contents of the bread crumb coating ingredients together.
Dunk the chicken into the flour, then into the milk, then coat in the bread crumbs. Place onto a baking sheet, and bake for 24 minutes.
Serve with ketchup or your favorite chicken dipping.