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Rosemary Parmesan Chicken Nuggets

Ashley Manila
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Ingredients
 

  • 1/4 cup oil (I use olive oil here, but you may use canola or vegetable oil if preferred)
  • 2 large eggs, beaten
  • 1/4 cup whole wheat flour
  • 1 cup whole wheat panko (Japanese) bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh rosemary, chopped
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1 teaspoon fresh lemon zest
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • Honey mustard sauce or marinara for dipping, optional

Instructions
 

  • Place oil in a skillet over medium heat. Allow it to get nice and hot while you prep the chicken.
  • Beat the eggs with a teaspoon of water, set aside.
  • Place whole wheat flour on a small plate, set aside.
  • In a medium-sized mixing bowl combine panko, cheese, salt, rosemary, garlic powder, onion powder, paprika, chili powder, and lemon zest. You may adjust the seasonings here to your tastes.
  • Cut chicken into 1-inch cubes. Roll chicken pieces in the flour. Shake off any excess flour (they should be just lightly covered), then dip each piece in the egg. Allow any excess egg to drip off and back into the bowl, then roll the chicken in the panko mixture until it's completely covered. Repeat this process until all chicken pieces have been covered.
  • Place a few chicken pieces in the oil and cook them for about 5 minutes per side, or until they're crispy and golden brown. Repeat until all chicken has been cooked. Serve at once with a dipping sauce of your choice.
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