Crispy Baked Chicken Nuggets

Instead of reaching for fried chicken or frozen chicken nuggets, turn to these spicy, crunchy ones instead.

Marinade:
1 pound chicken breasts cut into 1 inch cubes
3 chipotle peppers in adobo sauce, seeds removed
1 clove garlic
juice of two limes (about 1/2 cup)
2 T apple cider vinegar

2 egg whites

Crust:
1/4 cup raw sunflower seeds
1/4 cup raw almonds
1/4 cup panko (Japanese bread crumbs)
1/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
Pinch salt

Prepare marinade by pureeing the garlic, peppers, lime juice and vinegar in a food processor or blender.

Place chicken in a glass pie plate or dish and cover with the marinade. Refrigerate for one hour or overnight.

Preheat the oven to 350°F.

Roughly chop the almonds and sunflower seeds by hand or pulse in a food processor.

Combine the nuts, bread crumbs, pepper, and salt in a small bowl.

Set up a breading station: place the flour on one plate, the egg whites on a second, and the nut topping on third.

Spray a baking sheet with nonstick cooking spray or line with foil or parchment paper.

Use your left hand to dip the chicken into the flour, then switch to your right hand to dip it into the egg wash, and use your left hand for the nut topping.

This method keeps your hands from getting clumps of breading all over them.

Place the chicken on the baking sheet and bake for 25 minutes. Approximately 6 nuggets per serving (Assuming 36 nuggets total.)