Minneapolis-Star-Tribune-cooksandcreates

All kids like chicken nuggets right? 

Mine sure do.

These Cheesy Chicken Nuggets are moist and crunchy...

a perfect combination!

The key to making these nuggets so great are soaking them overnight in milk.

Cut a boneless, skinless chicken breast into bite size pieces.

Into a plastic container throw in the chicken, a tablespoon of seasoning salt and enough milk to cover.

#1 - Put a lid on it and store it in the fridge overnight.

#2 - Make sure and drain any excess milk off the chicken pieces.

#3 - I used about 2-3 cups of Reduced Fat Cheddar Crackers. Place them in a zipper sandwich bag. Push all the air out and seal the bag.

#4 - With a rolling pin, smash the crackers...leaving a few big chunks is alright.

Breading these nuggets is easy - no need for an egg wash, the chicken is already moist from the milk soak.

Place your smashed up cracker bits on a plate and roll each nugget around.

Make sure and push the bits into the chicken.

Place the nuggets on a cookie sheet lined with foil and sprayed with cooking spray.

Bake nuggets at 350 degrees for 10-12 minutes.

If you want yours a bit more crispy...leave them in there for 15 minutes.

Serve warm with BBQ sauce and you'll have some happy kids!

I made a huge batch of nuggets and stored the rest in the freezer for a quick lunch.

They can go back in the oven at 350 for 5-10 minutes.

Thanks for stopping by!