These Parmesan Chicken Nuggets are a much healthier version, since they are baked and not fried. Super easy to make, and delicious to eat. A green salad on the side, with your favourite dipping sauce for the nuggets, would make a wonderful after school meal or to enjoy with the family during the weekends.
Chicken breast fillet, cubed and dipped into beaten egg, then rolled in the mixture of breadcrumbs, grated Parmesan cheese, dried oregano, salt and pepper. Tip : I pan-fried one coated piece to check on the seasoning, adjust the seasoning if necessary. Arrange on well-oiled baking tray, (I have omitted the use of foil), and bake, turning halfway through, until cooked, about 20 minutes. At the end of 20 minutes, the nuggets are cooked but still pale, so I have turn on the broiler to brown the crumbs for a couple of minutes on both sides.
For the dipping sauce, I have used mayonnaise, mixed with some sriracha sauce, stir to combine.
These chicken nuggets are moist and very tasty. Delicious with the dipping sauce. We had this with some green salad on the side.
Parmesan Chicken Nuggets
(Williams-Sonoma : Chicken Nights by Kate McMillan)
1-1/2 cups (6oz/185gm) panko bread crumbs
1/4 cup (1 oz/30gm) freshly grated Parmesan cheese
2 teaspoons dried oregano (I use 1 heaped tablespoon)
Kosher salt and freshly ground pepper
2 large eggs
4 boneless, skinless, chicken breasts, about 2 lb (1kg) total, cut into 1-1/2-inch (4-cm) chunks
Preheat the oven to 375F (190C). Coat a baking sheet with cooking spray, line with aluminium foil, and coat again.
On a large plate, whisk together the panko, Parmesan, oregano, 2 teaspoons salt, and 3/4 teaspoon pepper. Beat the eggs in a large, shallow bowl.
Season the chicken pieces with salt and pepper. Dip each chicken piece in the eggs, then dredge in the seasoned bread crumbs. Place the nuggets on the prepared pan as you work. Bake the nuggets, turning once about halfway through, until the coating is nicely browned and the chicken is opaque throughout, 15-20 minutes.
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