Hi guys, I’m here today with a recipe that my daughter saw on Rachel Ray, and begged me to make it for her. Everything that Rachel makes is a true delight! and she is one of my favorite celebrity chefs. I must admit that when I saw these nuggets, I was inspired as well. You can find that recipe here.
I modified this recipe a bit, with things that I already had in the pantry, and I will tell you that when you try these, there is no going back! The kids will ask for these over and over again! Game day will never be the same!
This is one of the first recipes that I cooked on my Wedgewood Stove, and I have to say that I absolutely love it! The consistent heat, and the power of the burners, is amazing! It is truly no wonder, that these antique stoves last a lifetime, and they are still so valuable.
These Parmesan Chicken Nuggets are crispy, crunchy, and full of flavor. Served with a side of Marinara sauce, and you will be in heaven. You won’t be able to eat just one, I can guarantee!
- 1 cup flour
- Salt and pepper
- 4 eggs
- 1 cup panko breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 1/2 cup plain breadcrumbs
- 2 teaspoons granulated garlic
- 2 teaspoons dried parsley flakes
- 1 teaspoon dried oregano
- Vegetable oil, for frying
- 2 pounds chicken tenders, halved crosswise
- To make a dredging station for chicken, place the flour in a shallow dish; season with salt and pepper.
- In another shallow dish, whisk the eggs.
- In a third shallow dish, add the panko, cheese, breadcrumbs, parsley, granulated garlic and oregano, and mix to combine.
- In a large, shallow skillet, heat 1/2 inch of vegetable oil over medium-high.
- Coat the chicken in the flour, then in the whisked eggs, then coat the chicken in the breadcrumb mixture.
- When the oil begins to ripple and smoke, add half the chicken.
- Cook until deep golden and cooked through, about 3-4 minutes per side.
- Transfer to paper towels, to drain.
- Repeat with the remaining chicken.
- Serve the nuggets with marinara