Chicken (we use 15+ tenders or 5 breasts)
Wet Bowl:
2 large eggs
1 T. Dijon mustard
1 t. dried thyme
3/4 t. salt
1/2 t. pepper
1/2 t. dried oregano
1/4 t. garlic powder
1/4 t. cayenne (optional - I leave it out)
Crumb Bowl:
1/4 c. vegetable oil
1+ c. bread crumbs (or 5 ounces melba toast, crushed)
Drizzle oil over crumbs in shallow dish. Toss well to coat.
Preheat oven to 400 degrees. Line a sheet pan with foil and set a cookie rack on it.
Prepare bowls as explained above. Coat chicken with egg mixture, then coat with crumbs (press to help them adhere). Shake off excess crumbs and place on cookie rack. Bake for about 40 minutes until juices run clear and chicken is a nice nutty brown color.
These are our favorite chicken nuggets! The boys cheer when I make them. They're pretty easy to make if you use purchased bread crumbs.
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