A Southern Grace: Baked Parmesan Chicken Nuggets

Baked Parmesan Chicken Nuggets



  • 2 boneless, skinless chicken breasts or 3 tenderloins, cut into bite-sized chunks
  • 1 cup Panko breadcrumbs
  • 1/2 cup finely-grated Parmesan cheese
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried mustard
  • Salt and freshly-ground black pepper
  • 1/2 cup all-purpose flour
  • 1-2 large eggs, lightly beaten
Preheat oven to 400 degrees F. Spread Panko out evenly on a rimmed baking sheet and toast until golden brown, about 5 to 7 minutes--keep a close eye on it! Transfer to a small mixing bowl and let cool for a minute or two, then add Parmesan, thyme, mustard, salt, and pepper. Toss until combined. Rinse off the baking sheet, then cover with foil and place a rack on top.
Place flour and eggs in separate shallow dishes. Increase temperature to 450 degrees F.
One at a time, add a piece of chicken to the flour, and toss until coated, shaking off excess.
Dip it in egg until coated.
Transfer to the Panko mixture and toss until it is completely coated, pressing to adhere. Transfer to the rack on the prepared baking sheet. Repeat with remaining chicken.
Bake until chicken is cooked through, about 10-12 minutes.

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