Rosemary Parmesan Chicken Nuggets
Crispy, herby chicken nuggets coated in whole wheat panko and Parmesan for a healthier, flavorful bite.
Servings: 4 servings
Ingredients
- 1/4 cup olive oil (or canola/vegetable oil) for frying
- 2 large eggs beaten with 1 tsp water
- 1/4 cup whole wheat flour
- 1 cup whole wheat panko (Japanese) breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon kosher salt
- 1 teaspoon fresh rosemary finely chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon chili powder
- 1 teaspoon fresh lemon zest
- 1.5 pounds boneless skinless chicken breasts cut into 1-inch cubes
- Honey mustard sauce or marinara for dipping (optional)
Instructions
- Pour the oil into a large skillet and heat over medium until hot but not smoking.
- Beat the eggs with 1 teaspoon water in a bowl and set aside.
- Place the whole wheat flour on a small plate for dredging.
- In a mixing bowl combine the panko, grated Parmesan, kosher salt, chopped rosemary, garlic powder, onion powder, paprika, chili powder, and lemon zest; mix well.
- Cut the chicken into 1-inch cubes and lightly coat each piece with flour, shaking off excess.
- Dip the floured chicken pieces into the beaten egg, letting excess drip off, then press each piece into the panko-Parmesan mixture until evenly coated.
- Fry a few coated chicken pieces at a time in the hot oil for about 5 minutes per side, or until golden brown and cooked through (no pink inside), turning once.
- Transfer cooked nuggets to a paper towel-lined plate to drain and repeat with remaining chicken.
- Serve immediately with honey mustard or marinara for dipping, if desired.
Equipment
- Large Skillet
- Mixing Bowl
- small plate
- Measuring Cups and Spoons
- Tongs or fork
- Paper Towels
Notes
- Use neutral oil if you prefer a milder flavor.
- Do not overcrowd the skillet to keep nuggets crispy.
- Adjust seasonings to taste before coating.