Easy Chicken Nuggets
Today we toured two homes with our architect to get a feel for scale. I felt a little lost in the modern home, unable to get a sense of space or place. I was glad when Matt said he liked the simpler feel of the traditional Craftsman home better, because in it, I felt closer to him.
Matt’s working late tonight, so we made chicken nuggets, adapted (unhealthily) from Deceptively Delicious, for dinner:
- 1 cup panko breadcrumbs
- 1 tablespoon grated Parmesan
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 large egg, lightly beaten
- 1 pound skinless chicken breast cut in small chunks
In one bowl, beat egg.
In a second bowl, mix together breadcrumbs, Parmesan cheese, paprika, garlic powder, and onion powder.
Salt chicken breast, then dip in egg before dredging through breadcrumb mixture. Fry in hot oil, about 3 to 4 minutes per side. Before serving, cut a nugget to make sure that chicken is cooked.
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Hey Jennifer! If you dredge in a little bit of flour first, then dip in egg, the breadcrumb coating will stick to the chicken much better when frying. This is a must for fish. One of the kids’ favorite fish dinners is parmesan encrusted tilapia. Take out three plates. Put some flour seasoned with salt and pepper in one, beaten egg or milk or milk with egg in the second (whatever you prefer), grated parmesan in the third (not the powdered stuff!). Dredge a filet in the flour to lightly coat, dip fully in egg/milk, cover in parmesan, fry in hot oil for about 2 mins. per side (a little longer if the filet is thick).