How To Make Parmesan Baked Chicken Nuggets
Savor these baked-not-fried crispy chicken nuggets, seasoned with a dash of thyme and coated with the delicious flavor of Parmesan.
- 2chicken breasts,boneless and skinless, about 1 lb, cut into bite-sized pieces
- 1cuppanko breadcrumbs
- ½cupParmesan cheese,finely grated or powdered
- ½tspdried thyme
- coarse sea salt
- freshly cracked black pepper
- ½cupall-purpose flour
- 2large eggs,lightly beaten
- cooking spray
Preheat oven to 400 degrees F.
Spread Panko out evenly on a rimmed baking sheet and bake for about 3 to 5 minutes until golden brown. Transfer to a small mixing bowl, then add Parmesan cheese, and thyme. Toss until combined.
Rinse off the baking sheet, then cover with parchment paper. Place flour and eggs in separate shallow dishes. Increase temperature to 450 degrees F.
Generously season the chicken with a few pinches of salt and pepper.
One at a time, add a piece of chicken to the flour, and toss until coated, shaking off excess. Then dip it in egg until coated.
Then transfer to the panko mixture, and toss until it is completely coated; pressing to adhere the panko breadcrumbs if needed.
Transfer to the parchment-lined baking sheet. Repeat with the remaining chicken.
Bake until chicken is cooked through, about 10 to 12 minutes, flipping halfway through. Serve chicken nuggets warm with dipping sauce, if desired.
For best flavors, using store-bought pre-grated Parmesan cheese is not recommended. Either buy a block and very finely grate it or use the powdered Parmesan packaged in a shaker.
- Calories: 64.43kcal
- Fat: 2.94g
- Saturated Fat: 1.05g
- Trans Fat: 0.02g
- Monounsaturated Fat: 1.12g
- Polyunsaturated Fat: 0.47g
- Carbohydrates: 4.01g
- Fiber: 0.18g
- Sugar: 0.13g
- Protein: 5.17g
- Cholesterol: 26.89mg
- Sodium: 63.57mg
- Calcium: 46.53mg
- Potassium: 44.53mg
- Iron: 0.39mg
- Vitamin A: 16.62µg
- Vitamin C: 0.01mg
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