Ingredients
+ For 8 people
°3 cups (240g) rusks
°105 g (1 cup) grated parmesan
°2 tbsp. Salt
°2 tsp. black pepper
°2 tsp. Onion powder
°2 tbsp. smoked paprika powder
°1 piece Garlic powder
° 1/2 tsp. Cayenne pepper
4 eggs
1/4 cup (60 ml) milk
2 lbs (1 kg) skinless and boneless chicken breasts, diced 1 inch (2.5 cm)
Preparation
- Preparation:
- Preheat the oven to 400°F (200°C).
- Spread panko breadcrumbs on a large baking sheet and bake for about 2 minutes or until the breadcrumbs turn golden. Remove from the oven but keep the oven on.
- Prepare Breadcrumb Mixture:
- Transfer the toasted breadcrumbs to a medium bowl. Add grated parmesan and stir in salt, black pepper, onion powder, smoked paprika, garlic powder, and cayenne pepper. Mix thoroughly and set aside.
- Prepare Egg Mixture:
- In another medium bowl, whisk together eggs and milk. Set aside.
- Coating the Chicken:
- Place parchment paper on a baking sheet.
- Dip each chicken cube into the egg mixture, then coat them thoroughly with the breadcrumb mixture using tongs.
- Place the coated chicken pieces on the prepared baking sheet, ensuring they’re spaced about 1 inch (2.5 cm) apart.
- Baking:
- Bake the chicken pieces in the preheated oven for about 20 minutes or until the internal temperature reaches 165°F (74°C) using a meat thermometer. Ensure they’re fully cooked.
- Serving:
- Serve the baked sweet and sour chicken nuggets with your choice of sauce such as BBQ sauce, honey mustard, ketchup, or any sauce you prefer.
- Freezing and Reheating:
- Let the chicken pieces cool completely before transferring them to a cookie sheet.
- Freeze them on the cookie sheet to prevent sticking together.
- Once frozen, transfer the chicken pieces to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months.
- To reheat, it’s recommended to use the oven to regain crispiness.
Enjoy these delicious homemade chicken nuggets as a snack or meal, paired with your favorite dipping sauce!