Plated + Served: Parmesan Chicken Nuggets
Ready… set… GO!
And so we begin another sprint towards the holiday finish line.
Here’s a great recipe to make when you have at least an hour to get dinner ready. Why in the world would Mama offer up a recipe that actually takes more work and more time? Because you are going to freeze half and save the rest for when you are really crashing (like, oh, let’s say, Wednesday, November 21st).
These delicious little crunchy nuggets reheat beautifully and can be served as a meal with a little marinara sauce. Or, stick a toothpick in them and call them an appetizer. Totally kid, teenager, adult friendly… easy.
Don’t worry if your nuggets don’t come out perfect (you’re not McDonald’s). Just make sure you cook them evenly and all the way through. Changing the oil and wiping out the pan is important so they don’t burn or get too dark (like some of mine did).
So put on your running shoes and smile… we’re heading into the holidays, the happiest time of the year! REALLY!
Parmesan Chicken Nuggets
prep: 30 minutes
cook: 15 to 20 minutes (for all nuggets, cooked in batches)
you’ll need…
2 lbs. boneless, skinless chicken breasts
1 cup flour (seasoned with salt and pepper to taste), divided
2 1/2 cups finely grated Parmesan cheese
1 tablespoon Italian seasoning
3 eggs
2 garlic cloves, finely minced or pushed through a garlic press
½ cup olive oil, divided
let’s get to it…
Preheat the oven to 150°F.
Place a wire rack on a baking sheet lined with paper towels; set aside.
Line a separate baking sheet (or platter) with parchment paper or foil; set aside.
Cut the chicken breasts into 1½ to 2-inch “square” pieces (they won’t be perfect); refrigerate until needed.
Place half of the seasoned flour in a shallow dish or pie plate. Mix the other half of the flour, the Parmesan cheese and Italian seasoning together in a separate shallow dish. Beat the eggs and minced garlic cloves in a third shallow dish.
Dredge a few pieces of chicken (no more than 5 at a time) in the seasoned flour. Shake off the excess and dip in the egg mixture. Shake off the excess and coat with the Parmesan mixture. Place on the baking sheet lined with parchment paper or foil. Proceed as directed until all of the chicken pieces have been dredged, dipped and coated.
Heat ¼ cup of the olive oil in a large (12-inch) skillet on medium high for 30-seconds (the pan will be ready when a drop of egg sizzles). Sauté about ¼ of the coated chicken nuggets for 2 to 3 minutes; turn and cook 2 to 3 minutes longer.
Remove from skillet and place on the wire rack lined with paper towels. Sauté another ¼ of the coated chicken nuggets as directed. Place on the rack with the other cooked nuggets and place in the oven to keep warm.
Remove skillet from heat and CAREFULLY wipe out remaining oil and bits of crusts with a paper towel. Return pan to heat and add remaining ¼ cup olive oil.
Continue cooking remaining nuggets in batches. Place in oven to keep warm while cooking. Serve immediately or cool completely if freezing.
cooking know how: To freeze Parmesan Chicken Nuggets, first cool completely. Line a paper plate with parchment paper or foil and place nuggets on the plate (don’t crowd the plate!). Place remaining nuggets on another plate if necessary. Wrap tightly with plastic wrap and freeze for several hours or overnight. When frozen solid, place nuggets into a gallon-size Ziploc® Freezer Bag. Press all of the air out of the bag and freeze for up to one-month.
