The Best Ever Chicken Nuggets Recipe
These chicken nuggets are coated in a mixture of flour, garlic salt, and black pepper and then fried in oil.
A Parmesan crust lifts these chicken nibbles above the ordinary. Serve alone or with an array of dipping sauces.
This recipe is very good. We had some last night and my family couldn't get enough of them. We will use this recipe again.
I needed to get rid of a bag of frozen chicken breasts and I also wanted to try out a bottle of Panda Express orange chicken sauce that I had purchased at Costo. I followed the recipe exactly, thawed the chicken, and made sure to pat the meat dry with a paper towel to prevent a gooey coating. The nuggets were beautiful! A bit salty, I'll back off on the garlic salt to probably 4 Tbsp next time. I also added sesame seeds and crushed red chili peppers to my sauce and tossed in the fried chicken nuggets, then served over steamed Japanese rice w/a side of steamed Asian mix vegetables. Not bad! I would rather serve these nuggets to my 3 y/o rather than the soggy processed frozen stuff any day! Another plus to this recipe is that there are FEW ingredients! No running to the store for extra items. I also sifted the unused flour coating, and placed in the freezer for next time. Hopefully I don't ruin it but if so, no big deal b/c this was not expensive to make.
Good recipe for beginners. We dip our chicken in flour, then egg & lastly panko (which is what we put all the seasonings mentioned in plus some Italian seasoning.) This makes it a little less messy/soggy in my opinion. Letting all the chicken set up after being breaded (5 minutes or so) helps it really stick.
I actually used this to make chicken tenders instead of nuggets and it's now the only way I will eat them. Amazing!!
I loved this recipe. I made using 2 breasts. Since I didn't have garlic salt, I used garlic powder, onion powder, and pink Himalayan salt. The chicken was so juicy and my 6 year old loved them!
I wish I could give it a 4.5 because it was very tasty, but it was also extremely salty. I saw a previous review pointing that out so I halved the garlis salt and replaced it with garlic powder, and it was still too much for me. If you like things lightly salty, I would recommend reducing it substantially, and adding more to later batches if you need more salt.