🛒Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 large eggs
- 2 tablespoons milk
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- Vegetable oil for frying
- Optional: dipping sauces such as ketchup, honey mustard, or barbecue sauce
🔧Kitchen Tools Needed
- Sharp knife
- Cutting board
- 3 shallow bowls
- Whisk
- Deep skillet
- Slotted spoon
- Paper towels
📝Instructions
- 1
Cut the chicken breasts into bite-sized pieces, approximately 1-inch cubes.
- 2
In a shallow bowl, combine the flour, salt, pepper, paprika, and garlic powder.
- 3
In another bowl, whisk together the eggs and milk.
- 4
In a third bowl, mix the panko breadcrumbs and Parmesan cheese.
- 5
Dip each piece of chicken into the flour mixture, shaking off any excess.
- 6
Next, dip the chicken into the egg mixture, ensuring it is fully coated.
- 7
Finally, roll the chicken in the breadcrumb mixture, pressing gently to adhere.
- 8
Heat about 2 inches of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
- 9
Fry the chicken nuggets in batches, being careful not to overcrowd the pan, for 4-5 minutes per side or until golden brown and cooked through.
- 10
Remove the nuggets with a slotted spoon and drain on paper towels.
- 11
Serve warm with your choice of dipping sauces.
🥗Nutrition Information
⚡Calories per serving: 350
🏷️Recipe Tags
❓Frequently Asked Questions
Can I bake these chicken nuggets instead of frying?
Yes, you can bake the chicken nuggets. Preheat your oven to 400°F (200°C), place the nuggets on a baking sheet lined with parchment paper, and bake for 15-20 minutes, flipping halfway through, until golden and cooked through.
How do I store leftover chicken nuggets?
Store any leftover chicken nuggets in an airtight container in the refrigerator for up to 3 days. To reheat, bake in the oven at 350°F (175°C) for about 10 minutes, or until heated through and crispy.
