Here is one basic recipe, Dodge. But you can take this for the basics and then do anything you would prefer. I would season my chicken myself and just use bread crumbs plain. And I rarely have buttermilk on hand but plain milk works just fine. Your granddaughter would probably like them, too.
Chicken Nugget, Baked
Ingredients
1-3/4 cups herb-seasoned crumb stuffing mix
1/4 cup grated Parmesan cheese
3 tablespoons margarine
1/4 cup low-fat buttermilk
1/4 teaspoon ground black
pepper2 boneless, skinless chicken breasts (approximately 1 pound)
Instructions
1. Preheat oven to 450 degrees F.
2. Measure stuffing mix into resealable plastic bag. Seal bag and place on flat surface. Crush crumbs by rolling and pressing rolling pin over bag.
3. Open bag and add Parmesan cheese. Reseal bag and shake to mix thoroughly.
4. Melt margarine
5. Place melted margarine, buttermilk, and
pepper in medium shallow bowl. Stir well with spoon. Set aside.
6. Rinse chicken breasts and pat dry with paper towels.
7. Place chicken breasts on cutting board. Cut chicken with small, sharp knife into 16 chunks of the same size. (Each chicken breast should give you 8 chunks or pieces.)
8. Dip each chicken chunk into buttermilk mixture, covering all sides. Let extra buttermilk mixture drip off. Place 3 dipped chunks at a time into bag of crumbs. Seal bag tightly and shake until chicken pieces are evenly coated with crumbs.
9. Place coated nuggets on an ungreased baking sheet. Repeat with remaining chicken chunks.
10. Place baking sheet in oven. Bake nuggets 4 minutes.
11. With oven mitts, remove pan from oven. Using tongs, turn over each nugget.
12. Return to oven and bake 4 to 5 minutes, or until medium golden brown.
13. With oven mitts, remove pan from oven. Using tongs, remove nuggets to platter or plates. Serve nuggets immediately. Place a small bowl of your favorite dipping sauce nearby, if you like.