Homemade Chicken Nuggets
- Yield: 4 servings
- 1 pound boneless, skinless chicken breasts
- salt and ground black pepper, to taste
- 1 egg
- 1 cup whole-wheat breadcrumbs
- 1/4cup freshly grated Parmesan cheese
- 1/2teaspoon paprika
- 1/2teaspoon garlic powder
- olive oil or ghee, for cooking
- Cut the chicken into 1 1/2-inch chunks and season with salt and pepper.
- Lightly beat the egg in a shallow bowl. In another shallow bowl, combine the breadcrumbs, cheese, paprika, and garlic powder and mix with a fork. Set aside a large clean plate for the prepared chicken pieces.
- Make one of your hands the “wet hand” (touching only the wet ingredients) and the other one the “dry hand” (touching only the dry ingredients). With your wet hand, toss some of the chicken chunks into the egg mixture until they are coated on all sides, then drop them on top of the breadcrumb mixture. With your dry hand, sprinkle some breadcrumbs on top of the chicken and flip the chicken pieces over a few times until the pieces are evenly coated. Place the coated pieces on the clean plate while you bread the rest of the chicken.
- Heat a thin layer of oil in a large saute pan over medium-low heat. Add the chicken nuggets to the pan in batches and cook until they are golden brown on both sides and cooked all the way through, 5 or 6 minutes on each side. Cut a nugget down the middle to make sure it’s fully cooked (no longer pink inside).
- Transfer the nuggets to a plate lined with a paper towel to absorb any excess oil. Serve warm and refrigerate or freeze the leftovers.
Recipe from 100 Days of Real Food by Lisa Leake (William Morrow, 2014)