TGIF! Anyone have any cool plans for the weekend? We will be just trying to get in as much beach time as possible before it gets to cool here. Now onto the recipe. I honestly will never fry another chicken nugget ever again after making these. They are perfectly crunchy. I have made them several times now in different variations, playing the spices.This version is just pretty plain. If you wanted to leave the chicken breasts whole or cut into tenders you could as well.
1 cup panko breadcrumbs
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 tablespoon vegetable or olive oil
2 boneless, skinless chicken breasts
1/2 cup all-purpose flour
2 large eggs, lightly beaten
Nonstick cooking spray
Preheat oven to 450 degrees F.
Spread breadcrumbs on a rimmed baking sheet and bake until golden brown, 5-6 minutes. Once mostly cooled, transfer crumbs to a shallow dish. Stir in Parmesan, salt and oil; mix well.
Set a wire rack on the baking sheet; lightly coat rack with cooking spray.
Cut chicken into 1 1/2-inch pieces. Place flour and eggs in separate shallow dishes. In batches, coat chicken in flour, shaking off excess, dip in egg, then coat with breadcrumbs. Place on rack.
Bake until chicken is cooked through, 10 minutes, flipping halfway through. Serve nuggets with sauces, if desired.
For the honey mustard: Combine 3 tablespoons Dijon mustard and 2 tablespoons each mayonnaise and honey.