CRISPY CHICKEN BITES

My new friend panko has managed to sneak it's way into another meal of mine.  This time spreading itself all over some yummy chicken breasts that I happened to have cut up into little bite size pieces that resemble nuggets.  How great are chicken nuggets?  They remind me of being a child, any meal is made great with the mention of chicken nuggets.  This is my version of slightly sophisticated adult chicken nuggets.  All the pleasure of saying you're having chicken nuggets for dinner with none of the guilt, they're baked not fried!


  • 2 boneless, skinless chicken breasts 
  • 1 cup panko (Japanese breadcrumbs)
  • 1/3 cup grated Parmesan
  • Coarse salt
  • 1 tablespoon vegetable oil
  • 1/2 cup plain flour
  • 3 large eggs, lightly beaten
  • Cooking spray
  1. 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.
  2. Place flour and eggs in separate shallow dishes.
  3. Lightly coat a baking tray with cooking spray. In batches, coat chicken in flour, shaking off excess, dip in egg, then coat with panko. Place on rack.
  4. Bake until chicken is cooked through, around 15 minutes, flipping halfway through. 












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