A kid of any age will love these nuggets! They are crispy on the outside and moist and tender on the inside. I like using frozen chicken breast tenderloins, because they are handy to keep in the freezer and quick to thaw. This yummy recipe comes from Martha Stewart’s Everyday Food, April 2012.
- 8 chicken breast tenderloins or 2 boneless, skinless chicken breasts (about 1 pound)
- 1 cup panko (Japanese breadcrumbs)
- 1/3 cup Parmesan cheese
- Sea salt
- 1 tablespoon organic sunflower oil
- 1/2 cup organic all-purpose flour
- 2 large organic eggs, lightly beaten
- Extra sunflower oil to grease rack
Preheat oven to 400 degrees. Cut chicken into 2-inch pieces. On a rimmed baking sheet, spread panko crumbs and bake for about 6 minutes or until golden brown. Place crumbs in a shallow dish, add Parmesan cheese and 1/2 teaspoon salt. Drizzle I tablespoon oil over crumbs and mix well.
Increase oven temperature to 450 degrees. Place flour and eggs in shallow dishes.
Put a little oil on a paper towel and rub on the baking rack. Place it on top of baking sheet. Taking several pieces of chicken at a time, coat in flour, then dip in egg, and finally cover with the panko crumbs. Place them on the rack.
Place chicken in the oven and bake for 6 minutes. Then flip them over and bake for another 6 minutes or until the nuggets are golden brown and cooked through. Serves 4.
Blogger’s note: I made a little dipping sauce using equal amounts of yellow mustard and mayo. Click on link below for Martha’s dipping sauces.