My 3-year-old is going through a stage where he'll eat only chicken nuggets and French fries. I like to make these golden nuggets for him so I know what he's eating. They're so good, we like them, too! —Amanda Livesay, Mobile, Alabama
- 1/4 cup butter, melted
- 1 cup panko (Japanese) bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- Marinara sauce, optional
- Place butter in a shallow bowl. Combine the bread crumbs, cheese and salt in another shallow bowl. Dip chicken in butter, then roll in crumbs.
Place in a single layer on two 15-in. x 10-in. x 1-in. baking pans. Bake at 375° for 15-18 minutes or until no longer pink, turning once. Serve with marinara sauce if desired.
Freeze option: Cool chicken nuggets. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Place on a baking sheet and reheat in a preheated 375° oven 7-12 minutes or until heated through. Yield: 8 servings.
Originally published as Parmesan Chicken Nuggets in Simple & Delicious April/May 2013, p30
Reviews for Parmesan Chicken Nuggets
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Reviewed Jun. 13, 2016
"Very easy recipe... and Delish!"
Reviewed May. 2, 2016
"Very tasty! The panko crumbs made the nuggets really crispy. Definitely a keeper!"
Reviewed Jan. 25, 2016
"Very good and quick. Used boneless strips. Served with chunky salsa"
Reviewed Dec. 8, 2015
""Soo yummieeei recently found one of best recipe site for all type of chicken recipeshttp://www.reciflix.com/#/category/nonveg/subcats""
Reviewed Aug. 27, 2015
"Everyone in my family loved it. Keeper."