Why buy frozen or fast-food chicken nuggets when the homemade version is so much tastier -- and healthier? Everyday Food editor Sarah Carey shows you just how easy it is to make them at home, and shows you her secret for making sure they come out crispy.
Preheat oven to 400 degrees. Cut chicken into 2-inch pieces. Spread panko on a rimmed baking sheet and bake until golden brown, 6 to 8 minutes. Transfer to a shallow dish, then add Parmesan and 1/2 teaspoon salt; drizzle with oil and stir to combine.
Place flour and eggs in separate shallow dishes. Increase temperature to 450 degrees.
Set a wire rack in a rimmed baking sheet; lightly coat rack with cooking spray. In batches, coat chicken in flour, shaking off excess, dip in egg, then coat with panko, pressing to adhere. Place on rack.
Bake until chicken is cooked through, 12 minutes, flipping halfway through. Serve nuggets with sauce.
Honey Mustard
Combine 3 tablespoons Dijon mustard and 2 tablespoons each mayonnaise and honey.
Spicy Ketchup
Combine 1/4 cup ketchup; 3 tablespoons spicy chili sauce, such as Sriracha; and 2 tablespoons mayonnaise.
dear Sarah-I aleays watch your cooking videos here in Europe, Germany and I am slways inspired by the quick, practical and wholesome recipes. I also love this recipe for the chicken part-but is it really necessary to spoil it with the strange sauce mixture you suggest at the end as a dip? In my opinion squeezin a lot of different sauces from plastic bottles into little cups as dips is neither cooking nor healthy. A nice freshly cooked mango dip or a fruity pepper sauce would have been more...
These are fantastic. My 4 year old son thinks they are better than his fave fast food restaurant. They are so much better and healthier. Plus, they are super easy! They make an appearance at least twice a month in our menus.
Crunchy, moist. Perfect! I want to try this with shrimp and mix coconut with the panko.
Great! The pre-toasting of the panko, combined with the addition of parmesan cheese to the coating, gave these nuggets a nice crisp exterior and good flavor.
I didn't have a rack that fit inside my rimmed sheet, so I just sprayed the sheet with non-stick spray and cooked them directly on the tray, which worked fine. In fact, the nuggets were nice and brown where they touched the tray. Kids & hub all loved them.