Chicken Little Nuggets
Crispy on the outside and tender on the inside, these homemade Chicken Little Nuggets are the ultimate family-friendly treat! Made with bite-sized pieces of juicy chicken breasts coated in a flavorful blend of seasoned flour, Parmesan-infused panko breadcrumbs, and spices like paprika and garlic powder, each nugget is fried to golden perfection for irresistibly crunchy texture. Perfectly paired with your favorite dipping sauces, these nuggets are easy to make and cook up in just 15 minutes, making them ideal for busy weeknight dinners or a crowd-pleasing snack. Skip the fast food and serve up a batch of these savory, homemade chicken nuggets that are sure to delight both kids and adults alike! Keywords: homemade chicken nuggets, crispy chicken nuggets, Parmesan chicken bites, kid-friendly snacks, easy chicken recipes.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 large Eggs
- 2 tablespoons Milk
- 1.5 cups Panko breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 2 cups Vegetable oil
Instructions
Cut the chicken breasts into bite-sized pieces, approximately 1-inch cubes. Set aside.
In a shallow bowl, combine the all-purpose flour, salt, black pepper, garlic powder, and paprika. Mix well to create a seasoned flour blend.
In another bowl, whisk together the eggs and milk until smooth.
In a third bowl, mix the panko breadcrumbs with the grated Parmesan cheese.
Dredge each piece of chicken in the seasoned flour, shaking off any excess.
Dip the floured chicken pieces into the egg mixture, ensuring they are fully coated.
Finally, coat the chicken pieces with the breadcrumb mixture, pressing gently to help the coating adhere firmly.
Heat the vegetable oil in a large skillet or deep pan over medium-high heat until it reaches 350°F (175°C).
Carefully add the coated chicken pieces to the hot oil in small batches, making sure not to overcrowd the pan.
Fry the nuggets for 4-5 minutes per batch, turning occasionally, until they are golden brown and cooked through (internal temperature of 165°F or 74°C).
Using a slotted spoon, remove the nuggets and place them on a plate lined with paper towels to drain excess oil.
Serve the Chicken Little Nuggets warm with your choice of dipping sauce, such as ketchup, ranch, or honey mustard.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 67.1 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 1089 mg | 47% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.5 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 183 mg | 14% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 383 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
