Zucchini Lasagna
Homemade Chicken Nuggets are crispy on the outside, tender and juicy on the inside, and far better than anything you’ll find in the freezer aisle. These golden bites are kid-friendly, freezer-friendly, and made with real chicken breast and simple ingredients.
Ingredients
- 1 lb boneless skinless chicken breasts or thighs, cut into 1.5-inch pieces
- Salt and pepper to taste
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 1 cup breadcrumbs or panko for extra crunch
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Oil for frying (or olive oil spray for baking/air frying)
Instructions
- Prep the coating: Set up a dredging station with three shallow bowls:
- – Bowl 1: flour, seasoned with salt and pepper
- – Bowl 2: whisked eggs and milk
- – Bowl 3: breadcrumbs mixed with garlic powder and paprika
- Coat the chicken: Dip each chicken piece first in flour, then egg, then breadcrumbs, pressing to coat thoroughly.
- Fry method: Heat oil in a deep skillet over medium heat (about 350°F/175°C). Fry nuggets in batches for 3–4 minutes per side until golden and cooked through. Drain on paper towels.
- Bake method: Preheat oven to 400°F (200°C). Place nuggets on a baking sheet lined with parchment and lightly sprayed with oil. Bake for 18–20 minutes, flipping halfway, until golden and crispy.
- Air fry method: Preheat air fryer to 400°F (200°C). Spray nuggets lightly with oil and cook in a single layer for 10–12 minutes, flipping halfway through.
- Serve: Enjoy warm with your favorite dipping sauces like ketchup, honey mustard, ranch, or BBQ.
Notes
- Use panko for a crunchier texture.
- Freeze uncooked nuggets on a baking sheet, then transfer to a zip-top bag for up to 2 months.
- To reheat, bake at 375°F (190°C) until warmed and crispy.
- Add grated Parmesan or herbs to the breadcrumbs for extra flavor.