1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup all-purpose flour
2 large eggs
1 tablespoon milk
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 tablespoon dried parsley
1 teaspoon dried thyme
1 teaspoon garlic powder
Salt and pepper to taste
Vegetable oil for frying
Lemon wedges for serving
Directions
1. Begin by preparing your breading station. In one shallow dish, place the flour. In a second dish, whisk together the eggs and milk. In a third dish, combine the breadcrumbs, Parmesan cheese, dried parsley, dried thyme, garlic powder, salt, and pepper.
2. Dip each piece of chicken into the flour, shaking off any excess. Then, dip it into the egg mixture, and finally coat it in the breadcrumb mixture, pressing gently to adhere.
3. Heat about an inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the chicken nuggets in batches, being careful not to overcrowd the pan.
4. Fry the nuggets for about 3-4 minutes on each side, or until they are golden brown and cooked through. Use a slotted spoon to remove the nuggets and drain them on a paper towel-lined plate.
5. Arrange the nuggets on a serving plate, sprinkle with a little extra parsley if desired, and serve with lemon wedges on the side.
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Variations & Tips
For a healthier version, you can bake the nuggets in a preheated oven at 400°F (200°C) for about 20 minutes, flipping halfway through. If you prefer a spicier kick, add a pinch of cayenne pepper to the breadcrumb mixture. For a gluten-free option, substitute the flour and breadcrumbs with gluten-free alternatives. You can also experiment with different herbs, such as basil or oregano, to suit your taste.
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