Chicken Parm Nuggets
We ordered takeout a few days ago, on the menu was Chicken Parm Dip. It sounded delightful ((even though it’s not something I would order regularly)). They ended up being out of the dip, and it was all I could think about.
I knew I needed to make Chicken Parmasomething for dinner the following night.
I decided on Chicken Parm Nuggets.
Instead of the traditional dipping chicken in eggs then the breadcrumbs - I marinade my chicken pieces in an eggy mixture for a few hours ((not only tenderizing the chicken, but also adding an extra layer of flavor))
Chicken Parm (Nugget) Ingredients
2 Chicken Breasts
1/4 Cup Tomato Sauce (we use Aldi Tomato Basil)
1 1/4 Cup Panko
1 1/4 Cup Parmesan
Light oil for frying
In a medium size bowl, crack and whisk together 4 eggs
Add 1/4 Cup of your favorite tomato sauce
Chop you chicken into like size pieces. Season with 1 tsp each Italian seasoning, garlic & onion powder
Give your chicken a good stir to evenly coat in the eggy mixture. Let that sit in the fridge for an hour or two to really tenderize.
((If you don’t have time you can start breading your chicken))
In a shallow dish add your Panko, Parmesan, a tsp of Each garlic & onion powder; 1/2 tsp thyme & basil and a good crackle of fresh black pepper
This is important— take half of your breadcrumb mixture out of the dish ((I had finished off one of my panko containers- so I added it back to that- we will use it, but it helps to keep the mixture dry. If you keep it all in the pan, by the end you are dipping your chicken into a chunky mix)) line a sheet pan with parchment paper or aluminum foil
Start dipping your little nugs into the dry mix, really patting the mixture into the chicken. ((My pieces were all over the place in size, because my chicken was still partially frozen when I cut into it- try to keep them more uniform if you can))
Once all your chicken is breaded, set back into fridge ((this helps the coating adhere to the chicken))
At this point you can bake, airfry, or shallow fry your nuggets. For that true Chicken Parm taste I shallow fried in Cast Iron Skillets.
Line your counter with a few paper bags, on top of the paper bags add a layer (Or 2) of paper towels.
Add enough oil to coat the bottom of your pan ((about 1/4” up from the bottom)) and turn on medium heat.
Wait until you oil is hot to start cooking or you will end up with soggy nugs! ((if you dip the bottom of a wooden spoon in the oil and it bubbles, your golden!))
:: Fry & Dry:: Once your Nuggets turn golden brown flip, cook the other side and drain the excess oil on the paper towels.
Repeat until all the nuggets are cooked.
Preheat oven to 400 Degrees
Add all the chicken to a parchment ((or aluminum)) lined sheet pan ((I lean all the Nuggets in each other so they are not laying flat on the pan))
Bake 5-7 minutes until internal temp is 165 ((I did this because some of my pieces were a little bigger, frying them longer may have burned, this way, they all come out hot at the same time- I start with the smaller pieces so they are cooler when I go to put them all back in the oven)) - Does that make any sense?
I served these with Spaghetti , our Favorite Aldi jarred sauce, some roasted mushrooms, peppers and onions!
I also added a few of the bigger Nuggets to a small baking dish, added sauce and cheese; baked for 5-6 minutes - Delicious Chicken Parm for the Hubs !
This meal already takes quite a bit of time, but definitely worth making a double batch if you’ve got a little extra time. You won’t be disappointed!
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