These Golden Chicken Nuggies are crispy on the outside and tender on the inside. Paired with a bright lemony piccata sauce, they’re a fun twist on a classic dish!
I love how the zesty sauce brings a cheerful kick to the nuggies. Perfect for dipping or drizzling – your taste buds are in for a treat! 🍋🐔
Key Ingredients & Substitutions
Chicken Breasts: Fresh chicken breasts are great for this recipe, but you can substitute with thighs for extra juiciness. If you’re in a hurry, try using pre-cooked or leftover chicken, just adjust the cooking time.
Panko Breadcrumbs: Panko gives the nuggies a wonderful crunch. If you can’t find panko, regular breadcrumbs work too, though they won’t be as crispy. You can even make your own by processing stale bread!
Parmesan Cheese: I love adding Parmesan for extra flavor. If you’re avoiding dairy, try a vegan cheese or simply leave it out – the nuggies will still be tasty!
Capers: They add a unique briny flavor to the sauce. If you’re not a fan, you can replace them with sliced olives or even just leave them out completely.
How Do I Achieve Perfectly Crispy Chicken Nuggies?
Getting that golden, crispy texture is key to delicious chicken nuggies. Here are a few tips:
- First, ensure your chicken pieces are dry before seasoning. This helps the coating stick better.
- Coat in flour, then egg, and lastly breadcrumbs. Make sure each step is thorough for maximum crunch.
- Don’t overcrowd the pan while frying; this helps maintain the oil temperature and ensures even cooking.
- Let the nuggies rest on a paper towel after frying to absorb excess oil, keeping them crispy.
With these techniques and substitutions, you’ll create a dish that’s both delicious and enjoyable to make. Happy cooking!
Golden Chicken Nuggies with Lemony Piccata
Ingredients You’ll Need:
For the Golden Chicken Nuggies:
- 2 large chicken breasts, cut into nugget-sized pieces
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 ½ cups panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- ¼ cup grated Parmesan cheese (optional for extra flavor and crispiness)
- Vegetable oil, for frying
For the Lemony Piccata Sauce:
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup low sodium chicken broth
- 1 large lemon, juiced and zested
- 2 tablespoons fresh capers, drained
- 2 tablespoons fresh parsley, finely chopped
- Salt and black pepper, to taste
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time and an additional 15-20 minutes for cooking, totaling around 40 minutes to have a delicious, homemade meal ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Chicken Nuggies:
Start by patting the chicken pieces dry with paper towels, which helps them become crispy. Season the chicken lightly with salt and pepper. In a shallow bowl, add the flour. In a second bowl, whisk together the eggs and 1 tablespoon of water until well combined. In a third bowl, mix the panko breadcrumbs with garlic powder, onion powder, paprika, Parmesan cheese (if using), salt, and pepper. Now, it’s time to coat the chicken: Dip each piece first into the flour, ensure it’s well-coated, then into the egg mixture, and finally into the breadcrumb mix, pressing gently to make sure they adhere well.
2. Cook the Chicken Nuggies:
In a large skillet, heat about ¼ inch of vegetable oil over medium heat until shining but not smoking. Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan—this helps them cook evenly and stay crispy. Cook for about 3-4 minutes on each side or until they turn golden brown and are cooked through. Once cooked, transfer the nuggets to a paper towel-lined plate to drain any excess oil.
3. Make the Lemony Piccata Sauce:
In a clean skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds or until fragrant. Next, pour in the chicken broth, lemon juice, and zest, stirring everything together. Allow the mixture to simmer for 4-5 minutes, which helps the flavors become more intense. Stir in the capers and the remaining 2 tablespoons of butter, whisking until the butter is melted and the sauce looks shiny. Taste and season with salt and pepper as needed.
4. Serve:
To serve, arrange the golden chicken nuggies on a platter. Spoon the warm, lemony piccata sauce generously over the nuggies. For a touch of color and freshness, garnish with chopped parsley and lemon wedges. Serve immediately and enjoy the delightful crispy and zesty flavors!
This vibrant dish is a perfect blend of crunchy golden nuggets with a tangy, buttery lemon caper sauce that everyone will love!
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to thaw the chicken completely before starting. The best way to do this is to place it in the refrigerator overnight. You can also use the quick method of submerging sealed chicken in cold water until thawed. Pat it dry before proceeding with the recipe.
What Can I Substitute for Panko Breadcrumbs?
If you can’t find panko, regular breadcrumbs are a viable option. While they won’t be as crispy, tossing them in some olive oil before coating the chicken can help improve the texture. You can also crush up plain crackers for a similar effect!
How Do I Store Leftovers?
Store any leftover chicken nuggies in an airtight container in the refrigerator for up to 3 days. They can be reheated in the oven at 350°F (175°C) for about 10-15 minutes to stay crispy, or in the microwave if you’re short on time.
Can I Make the Piccata Sauce Ahead of Time?
Yes! You can prepare the piccata sauce in advance and store it in the refrigerator for up to 2 days. Just reheat it gently on the stove, adding a splash of water or chicken broth to restore the desired consistency before serving over the nuggies.