These parmesan chicken nuggets are extremely easy, versatile, and BAKED instead of fried! Feel free to eat them plain or dip them in copycat chik-fil-a sauce! I promise you can’t go wrong.
Nuggz:
4 boneless skinless chicken thighs
1/4 cup pickle juice (optional)
1/4 cup all purpose flour
1/4 cup grated parmesan
1/4 cup italian breadcrumbs
1 egg
salt
pepper
So, let’s get down to business shall we?
1) First trim the fat off of your chicken thighs. Nothing is worse than biting into a nugget and sinking into a big glob of fat, am I right?
2) Cut your chicken into nugget sized pieces; I ended up with 20 nuggets from the 4 chicken thighs. It’s okay if they’re not all perfectly the same size. They’re like snowflakes, all perfect in their own way. If you want to use breasts to save calories or because you prefer the taste, use breasts. It’s your food, not mine! I just prefer thighs.
3) If you’re planning on making them with my copycat chik-fil-a sauce (recipe will be posted soon) toss the chicken nuggets in 1/4 cup pickle juice and let them marinate for at least 30 minutes before draining and seasoning them with salt and pepper to get the real chik-fil-a nugget flavor. If not, just season with salt and pepper!
4) Set up three bowls; one with 1/4 cup all purpose flour, one with 1 egg that has been whisked, and one with 1/4 cup parmesan mixed with 1/4 cup italian breadcrumbs.
5) Toss your chicken pieces into the flour, then into the egg, and then into the breadcrumb cheese mixture. Spray a wire rack with non-stick spray and place it on top of a large baking sheet. Space out your chicken nuggets across the wire rack, giving space for each one to cook.
6) Spray the nuggets down with your non-stick spray and place in the oven at 350 degrees for 20-25 minutes or until reaching an internal temp of 165 degrees. I flipped my nuggets at the 12 minute mark, and sprayed them with additional non-stick spray. I also flipped them one last time at about 18 minutes but it isn’t necessary!
Nutrition for 10 nuggets : 550 calories; 19C/27F/54P
