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.
Serves:
Ingredients
- 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
Instructions
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Preheat oven to 400 degrees F.
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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.
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Rinse off the baking sheet, then cover with parchment paper. Place flour and eggs in separate shallow dishes. Increase temperature to 450 degrees F.
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Generously season the chicken with a few pinches of salt and pepper.
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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.
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Then transfer to the panko mixture, and toss until it is completely coated; pressing to adhere the panko breadcrumbs if needed.
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Transfer to the parchment-lined baking sheet. Repeat with the remaining chicken.
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Bake until chicken is cooked through, about 10 to 12 minutes, flipping halfway through. Serve chicken nuggets warm with dipping sauce, if desired.
Recipe Notes
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.
Nutrition
- 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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