Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon kosher salt (5ml)
  • ½ teaspoon black pepper (2.5ml)
  • 1 teaspoon garlic powder (5ml)
  • ½ teaspoon onion powder (2.5ml)
  • 1 cup (120g) all-purpose flour
  • 2 large eggs, beaten
  • 2 cups (160g) panko breadcrumbs
  • ½ cup (60g) finely grated Parmesan cheese (optional)
  • 1 teaspoon smoked paprika (5ml)
  • ½ teaspoon dried thyme (2.5ml)
  • ½ teaspoon salt (2.5ml)
  • ¼ teaspoon black pepper (1.25ml)
  • ½ cup (120ml) vegetable oil, for frying

Instructions:

  1. Cut the chicken into roughly 1-inch pieces and season with salt, pepper, garlic powder, and onion powder.
  2. In the first bowl, place the flour. In the second, the beaten eggs. In the third, combine the panko breadcrumbs, Parmesan cheese (if using), smoked paprika, dried thyme, salt, and pepper.
  3. Dredge each chicken piece in the flour, then dip it into the beaten eggs, and finally coat it thoroughly with the panko breadcrumb mixture. Press gently to ensure the breading adheres.
  4. Arrange the breaded nuggets on a plate or tray lined with parchment paper. Cover and refrigerate for at least 15 minutes (up to 30 minutes). This helps the breading stay put.
  5. Heat the vegetable oil in a large skillet over medium heat. The oil should be hot enough that a breadcrumb dropped into it sizzles.
  6. Carefully place the breaded chicken nuggets in the hot oil, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and the chicken is cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
  7. Remove the nuggets from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauces.