Parmesan Chicken Nuggets
Ingredients:
- 1 1/2 cups (6 oz./185 g) panko (Japanese bread crumbs)
- 1/4 cup (1 oz./30 g) grated Parmesan cheese
- 2 tsp. dried oregano
- Kosher salt and freshly ground pepper
- 2 eggs
- 4 boneless, skinless chicken breasts, about 2 lb. (1 kg) total, cut into 1 1/2-inch (4 cm) chunks
For the honey-mustard dip:
- 5 Tbs. (3 fl. oz./90 ml) honey
- 5 Tbs. (2 1/2 oz./75 g) Dijon mustard
- 1 1/2 Tbs. unsalted butter, melted
- Kosher salt
For the ranch dip:
- 1/4 cup (2 fl. oz./60 ml) mayonnaise
- 1/4 cup (2 oz./60 g) sour cream
- 1/3 cup (3 fl. oz./80 ml) buttermilk
- 1 tsp. cider vinegar
- 1 garlic clove, minced
- 2 tsp. chopped fresh flat-leaf parsley
- 2 tsp. chopped fresh dill
- 1 tsp. minced fresh chives
- Kosher salt and freshly ground pepper
Directions:
Preheat an oven to 375°F (190°C). Coat a baking sheet with cooking spray, line with aluminum foil and coat again.
On a large plate, stir together the panko, Parmesan, oregano, 2 tsp. salt and 3/4 tsp. pepper. Beat the eggs in a large, shallow bowl.
Season the chicken pieces with salt and pepper. Dip each chicken piece in the eggs, then dredge in the seasoned bread crumbs. Place the nuggets on the prepared pan as you work. Bake the nuggets, turning once about halfway through, until the coating is nicely browned and the chicken is opaque throughout, 15 to 20 minutes.
While the chicken nuggets are baking, make the sauces:
To make the honey-mustard dip, in a bowl, stir together the honey, mustard and melted butter and season with salt. Set aside.
To make the ranch dip, stir together the mayonnaise, sour cream, buttermilk, cider vinegar, garlic, parsley, dill and chives. Season with salt and pepper.
Serve the nuggets hot, with the two dipping sauces on the side. Serves 4.
