Crispy Parmesan Nuggets (Print Version)
# Ingredients:
→ Breaded Coating
01 -
1 cup breadcrumbs, dried
02 -
1/3 cup Parmesan, grated fine
03 -
1/2 cup melted butter
04 -
1 teaspoon garlic, minced
05 -
2 tablespoons parsley, fresh and chopped
06 -
1/4 teaspoon garlic salt
07 -
1/4 teaspoon kosher salt
08 -
1/8 teaspoon black pepper, ground
09 -
A pinch of dried Italian herbs
→ Chicken Pieces
10 -
2 lbs of boneless, skinless chicken breasts or thighs, cut into 1-2 inch chunks
# Instructions:
01 -
Crank up the oven to 450°F and move the rack to the middle spot.
02 -
Make sure chicken is dry by patting it down with paper towels. This’ll make the coating stick better.
03 -
In one bowl, stir butter and garlic together. In another, toss breadcrumbs, Parmesan, chopped parsley, and the spices until mixed well.
04 -
Coat each chicken piece in the butter garlic mix first, then cover it in the breadcrumb blend.
05 -
Spread chicken on a roasting pan so they aren’t touching. Pour any leftover butter on top. Cook for about 15 minutes until the inside hits 165°F.
# Notes:
01 -
Using a darker pan can make the bottoms crispier.
02 -
Bottom browns more than the top during baking.
03 -
Cold chicken may harden the butter; warm it up if needed.