- 2 chicken breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1½ cups seasoned breadcrumbs
- ½ cup grated Parmesan cheese (optional)
- Salt and pepper to taste
- Cooking oil spray
Preparation:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Set up a breading station with three shallow dishes: flour seasoned with salt and pepper in the first, beaten eggs in the second, and breadcrumbs mixed with Parmesan cheese in the third.
- Dredge chicken pieces in flour, shaking off excess, dip into eggs, then coat evenly with breadcrumb mixture.
- Arrange nuggets on the prepared baking sheet, lightly spray with cooking oil.
- Bake for 20-25 minutes, turning halfway through until golden and cooked through.
Serving and Storage Tips: Serve these crispy chicken nuggets warm with ketchup, honey mustard, barbecue sauce, or your favorite dipping sauces. Leftovers can be refrigerated for up to three days or frozen for up to two months. Reheat in the oven or air fryer for best results.
Variants:
- Spicy Kick: Add cayenne pepper or chili powder to your breadcrumbs.
- Gluten-Free Option: Use gluten-free flour and breadcrumbs.
- Extra Crunch: Substitute breadcrumbs with crushed cornflakes or panko crumbs.
FAQ:
- Can I air fry these nuggets? Absolutely! Air fry at 380°F (190°C) for 12-15 minutes, shaking halfway through.
- Can I make these dairy-free? Yes, omit the Parmesan cheese or substitute with dairy-free cheese alternatives.
- What’s the best chicken cut to use? Chicken breast offers lean, tender nuggets, but chicken thighs can provide extra juiciness and flavor.
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