Finale of Food Fight 2.0 Just Released! Click here!
Please enter the email you’re using for this account.
I like this recipe because the chicken nuggets are baked, not fried. You can prepare these nuggets in advance, then toss in sauce and finish cooking right before serving.
3 pounds chicken cutlets, cubed
3/4 cup Glicks Flour
4 eggs, beaten
3 cups Gefen Panko Crumbs
cooking spray
1/2 cup apricot jam, such as Tuscanini Apricot Fruit Spread
1/2 cup Glicks Ketchup
1/2 cup Haddar Brown Sugar
Preheat oven to 425 degrees Fahrenheit.
Place chicken and flour into a Ziploc bag and toss to coat. Dip into eggs, then coat in crumbs.
Place on baking sheet and spray with cooking oil. Cook for 12 to 13 minutes.
Mix apricot jam, ketchup, and brown sugar in a small saucepan over a low flame until heated through. Pour sauce over chicken nuggets and cook for an additional five minutes. Serve immediately.
Photography by Chay Berger. Styling by Faigy Cohen.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Can I freeze this dish?