Parmesan Chicken Nuggets
Homemade chicken nuggets are easier to make (and healthier) than you might think. You’ll never want to go back to pre-frozen, store bought nuggets after you make these!
Ingredients
- 1 cup panko breadcrumbs
- 1 teaspoon salt, divided
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder, divided
- ¼ tsp pepper
- ⅓ cup parmesan cheese, finely grated
- 2 tablespoons extra virgin olive oil
Instructions
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Preheat the oven to 400F
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Spread your breadcrumbs, ½ teaspoon salt, Italian seasoning, and ¼ teaspoon garlic powder out in a thin layer on a baking sheet. Gently roast for 1-2 minutes, shaking the tray halfway through to turn the breadcrumbs. Remove from the oven once the breadcrumbs are golden but not browned. Cool slightly then add to a shallow dish.
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In a large bowl, combine the ground chicken, ½ teaspoon salt, pepper, and ¼ teaspoon garlic powder. Using a 1” cookie scoop, scoop the mixture onto a sheet pan about 1” apart. Press them down just a bit to flatten them out.
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Add the parmesan cheese to the breadcrumbs and combine. Drizzle in the olive oil, then toss gently. Carefully place each nugget in the breadcrumbs, breading all sides, and place back onto the sheet pan.
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Bake for 10-12 minutes, flipping halfway through, or until the nuggets are cooked through. Serve warm.
Recipe Notes
To freeze, cool completely on the pan, then put the entire pan into the freezer for about 15-20 minutes. Once the nuggets have partially frozen, toss them into a sealed container or zip-top bag. Reheat in the microwave or oven.
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