Home Baked Chicken Nuggets

recipe by Kelly Hoffmann, HHC 

Many parents find packing a healthy lunch to be challenging, especially for picky eaters.  What do kids need in their lunch boxes to succeed?  Kelly Hoffmann, HHC offers this advice: “Try to avoid anything made with corn, white flour and processed sugar and you will see your children thrive.”

Below are some of Kelly’s lunch tips to fuel your child for success:

10 chicken tenders (cut in half, so 20 total)

2 eggs (if egg allergy, use coconut milk)

1/4 cup shredded parmesan cheese

2 tbsp parsley

2 cups panko bread crumbs

salt, pepper, seasonings to your taste


Preheat oven to 400 Degrees

Combine panko bread crumbs with cheese and parsley in bowl

Whisk eggs in separate bowl and add all pieces of chicken so they are all coated evenly

Dip each tender into panko mix

Spread evenly onto parchment paper lined cookie sheet and bake about 20 minutes

Season with sprinkle of salt and pepper as soon as it comes out of oven

Let cool completely before storing in refrigerator or freezer

Refrigerator – up to 3 days

Freezer – up to 7-8 days (can be rewarmed in oven at 425 degrees for 5-10 minutes the morning you are packing their lunch.