chicken nuggets
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Who doesn’t love chicken nuggets, right?!
I don’t make these too often, but when I do, they get gobbled up. There’s always plenty for leftovers as well, which is my favorite part.
These are super easy to make, but do take a little bit of time because you have to drench all the pieces, pan fry them and finish them off in the oven. But they are totally worth it … I promise!!
Plus I always end up making extra, so we can eat them throughout the week 😁.
Notes
Leftovers keep in the fridge for a week.
Make an extra batch to freeze for another time.
Ingredients
- 1/2 cup Flour
- 3 Eggs, large
- 1 3/4 cups Bread Crumbs
- 1 1/4 cup Parmesan Cheese, grated
- 3 Chicken Breast, medium sized
- Salt
- Pepper
- 1/2 cup Coconut Oil
- 1 Tbsp Butter
Instructions
- Cut the chicken into 1" pieces and season with salt and pepper.
- Mix bread crumbs and parmesan cheese together in a deep dish. Season flour with salt and pepper in a deep dish. Scramble eggs with salt and pepper in deep dish. Place dishes next to each other.
- Drench the chicken first in flour, shaking off any excess, then eggs and then in the bread crumb mixture. Set aside. I always batter up all my chicken before I get started with the pan frying, making it less stressful.
- Heat a cast iron or sauté pan to medium high heat. Add coconut oil and butter. Sear chicken pieces until golden on each side, about 3-4 minutes per side, and place on sheet pan.
- Place chicken nuggets in a 375-degree oven for 20 minutes.
© 2024 recipe created by basil, garlic & rosemary