Rosemary Parmesan Chicken Nuggets
Try this Rosemary Parmesan Chicken Nuggets recipe.
Try this Rosemary Parmesan Chicken Nuggets recipe.
- 1 teaspoon kosher salt
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 large eggs beaten
- 1/4 teaspoon chili powder
- 1/4 cup whole wheat flour
- 1 teaspoon fresh lemon zest
- 1-1/2 pounds boneless skinless chicken breasts cut into 1-inch cubes
- 1 teaspoon fresh rosemary chopped
- 1/4 cup oil (i use olive oil here but you may use canola or vegetable oil if preferred)
- 1 cup whole wheat panko (japanese) bread crumbs
- honey mustard sauce or marinara for dipping optional
- Carbohydrate 28.3527478135553 g
- Cholesterol 2137.00000002803 mg
- Fat 57.648570113213 g
- Fiber 4.52558434322161 g
- Protein 76.98713042888 g
- Saturated Fat 19.9663214117286 g
- Serving Size 1 1 recipe (563g)
- Sodium 2297.09349632009 mg
- Sugar 23.8271634703337 g
- Trans Fat 8.96931972971658 g
- Calories 933 calories
Step-by-step
- 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.
My Go-To Recipe for Crispy, Flavorful Chicken Nuggets
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Weeknights are a whirlwind of homework, extracurricular activities, and the ever-present struggle to get dinner on the table before everyone melts down. That's why I rely on quick, easy, and adaptable recipes that don't compromise on flavor. This Rosemary Parmesan Chicken Nuggets recipe is my absolute go-to for satisfying everyone's cravings without spending hours in the kitchen.
The beauty of this recipe is its versatility. It's easily customizable to suit any palate. Want a spicier kick? Add a little more chili powder or a dash of cayenne pepper. Prefer a milder flavor? Reduce the amount of rosemary or garlic powder. You can even experiment with different cheeses – Asiago, Pecorino Romano, or even a blend of sharp cheddar and parmesan would all be delicious additions. The possibilities are truly endless.
The crispy, golden-brown exterior of these nuggets is unbelievably satisfying. The panko breadcrumbs provide a delightful crunch, while the parmesan cheese adds a salty, savory note that perfectly complements the fragrant rosemary. The chicken itself remains juicy and tender on the inside, a perfect balance of textures and flavors. And the best part? Cleaning up is a breeze! Most of the preparation can be done ahead of time, leaving you with minimal cleanup once dinner is served.
These chicken nuggets are a hit with my family, and I'm confident they'll become a favorite in your household too. Serve them with your favorite dipping sauce – honey mustard, marinara, or even a simple ranch dressing all pair wonderfully. They're also fantastic served alongside a fresh salad or roasted vegetables for a complete and balanced meal. This recipe has become a lifesaver on busy weeknights, and I hope it becomes one for you as well.
Beyond weeknight dinners, these nuggets are also perfect for game day gatherings, potlucks, or even a casual weekend lunch. They can be prepared ahead of time and reheated, making them a convenient option for any occasion. So, ditch the takeout menus and give this simple yet impressive recipe a try. You won't be disappointed!
One final tip: Don’t be afraid to experiment! Cooking should be fun, and this recipe provides a great foundation for creativity. Try adding different herbs and spices, or using different types of bread crumbs. The possibilities are endless! Let me know in the comments how you customized the recipe and what your family thought.
Ingredients:
- 1 teaspoon kosher salt
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 large eggs, beaten
- 1/4 teaspoon chili powder
- 1/4 cup whole wheat flour
- 1 teaspoon fresh lemon zest
- 1-1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon fresh rosemary, chopped
- 1/4 cup oil (olive oil, canola oil, or vegetable oil)
- 1 cup whole wheat panko (Japanese) bread crumbs
- Honey mustard sauce or marinara for dipping (optional)
