OK, I love chicken nuggets. I haven’t had them though in years…maybe even a decade (or longer). I also like chicken strips, but I find what constitutes strips vary so widely from restaurant to restaurant that it’s no longer worth it to me to order them. Some places are really fatty, others have no chicken meat, etc — you get the picture.
So I decided to try to make my own. And I have to tell you, wow. It was awesome. Here’s the recipe:
- 1 chicken breast
- 1/2 cup of panko bread crumbs
- 1/8 (heaping) tsp of Kosher salt– not too much so it’s 1/4 but you want a bit more than 1/8
- 1/8 tsp of black pepper
- 1 TBSP Parmesan cheese
- 1 egg, beaten well
- 2 tsp of half-and-half (or milk)
- Extra Virgin Olive Oil
Cut the chicken nuggets or strips into uniform sizes — this is very important so you can make sure they bake evenly. The photo below you’ll see the strips on the left and 3 nuggets on the right.
Put the raw chicken into the milk and egg mixture.
Then put in the panko mixture with the black pepper, Parmesan cheese,and salt. You could also add other herbs and spices including cayenne pepper, Italian seasonings, etc.
Push the coating on the chicken hard so it really sticks. Also, make sure it’s coated evenly.
I used my convection/toaster oven, but you could do this in your regular oven. You may need to adjust the temperatures and baking time though.
If you are making chicken strips, turn your toaster oven at 475 for about 30 minutes on the top rack and drizzle a little olive oil over the chicken. At the 15 minute mark, flip them and drizzle with a little olive oil. After you’ve flipped them once, pay attention to make sure they’re brown and cooked. No raw chicken! Then enjoy — they are way better (and healthier) than what you’d get at a fast food joint.
If you are making chicken nuggets, same temperature but bake them for about 15-20 minutes on the top rack with the drizzle of olive oil. At the 8 minute mark, flip and drizzle the other side with olive oil.