Chicken Nuggets Recipe

CHICKEN TENDERS

1. 1

   Dredging stations

   Set up three stations: a bowl of seasoned flour (flour mixed with salt, pepper, paprika, garlic powder, and onion powder), a bowl of beaten eggs, and a bowl of breadcrumbs mixed with grated Parmesan.

2. 2

   If needed, cut chicken into uniform 1-inch strips and pat dry to remove excess moisture.

3. 3

   Dredge each piece: first coat in the seasoned flour, shake off excess, dip into the beaten eggs, then press into the breadcrumb–Parmesan mixture until evenly coated.

4. 4

   Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).

5. 5

   Fry chicken in batches for 3–4 minutes per side until golden brown and cooked through. Drain on a rack or paper towels.

6. 6

   Oven bake option

   Preheat oven to 425°F (220°C). Place coated chicken on a baking sheet with a wire rack; bake 12–15 minutes, turning halfway, until crisp and cooked through.

7. 7

   Make dipping sauce by whisking together mayonnaise, honey, Dijon mustard, and lemon juice until smooth. Season with salt to taste if desired.

8. 8

   Serve hot with dipping sauce.