Crispy Parmesan Nuggets (Print Version)
# Ingredients:
→ Coating
01 -
1/3 cup Parmesan, finely grated
02 -
1/2 cup melted butter
03 -
1 cup breadcrumbs, dried
04 -
1 teaspoon garlic, minced
05 -
1/4 teaspoon garlic salt
06 -
1/8 teaspoon black pepper, ground
07 -
1 pinch Italian seasoning, dried
08 -
1/4 teaspoon kosher salt
09 -
2 tablespoons parsley, freshly chopped
→ Main Ingredient
10 -
2 pounds chicken, boneless and skinless breasts or thighs, cut into chunks about 1-2 inches
# Instructions:
01 -
Set your oven to 450°F and place the rack right in the center.
02 -
To make the coating stick better, pat dry the chicken bits using paper towels.
03 -
In one bowl, stir the minced garlic into the melted butter. In another bowl, toss together breadcrumbs, Parmesan, parsley, and all the seasonings.
04 -
Cover chicken chunks by dipping them in the garlic butter first, followed by the breadcrumb mix.
05 -
Put the coated chicken pieces on a roasting pan, leaving space between each. Pour over any leftover butter and cook at 450°F for 15 minutes. They're done when the inside hits 165°F.
# Notes:
01 -
Dark pans might make the bottoms crispier.
02 -
The chicken will cook darker on the bottom than the top.
03 -
If your cold chicken makes the butter clump, just warm it up.