Crispy Baked Parmesan Chicken Nuggets

By Sprig Originals ✓ · with credit

Adapted from lilluna.com

Bite-size pieces of chicken breast in a Parmesan-and-herb crumb coating, baked on a rack until golden and crunchy. They taste like a treat but skip the deep fryer, and kids will happily eat them by the handful.

Ingredients

• 2 boneless, skinless chicken breasts

• 1 cup plain bread crumbs
• 1/2 cup grated parmesan cheese
• 1 teaspoon garlic salt with parsley flakes
• 1 tablespoon Italian seasoning
• 1 cup all-purpose flour
• 2 eggs
• 2 tablespoons water
• olive oil spray

Instructions

1. Heat the oven to 400°F. Line a baking sheet with foil and set a wire rack on top so air can circulate under the nuggets.
2. Trim the chicken breasts and cut them into bite-size pieces, roughly 1 1/2 inches each, so they all cook in the same time.
3. Set up three shallow bowls: bread crumbs stirred together with the Parmesan, garlic salt and Italian seasoning in one, the flour in the second, and the eggs beaten with the water in the third.
4. Working with a few pieces at a time, coat the chicken in flour, then the egg, then press it into the crumb mixture. Arrange the nuggets on the rack in a single layer with a little space between them, then spray the tops lightly with olive oil.
5. Bake for 10 minutes. Flip each nugget, spray the second side with oil, and bake another 8 minutes, until the chicken is cooked through (165°F at the centre).
6. Switch the oven to broil on HIGH and broil 1–2 minutes, until deeply golden, then flip and broil 1–2 minutes more. Watch closely so the crumbs don't scorch, and serve warm.

Chef's tips

Nutrition (per serving, estimated)

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