Ingredients
Equipment
Method
Instructions
- Begin by slicing the boneless, skinless chicken breasts into bite-sized pieces. Aim for uniform sizes to ensure even cooking.
- In one shallow bowl, add the flour. In a second bowl, whisk together the eggs and water until well combined. In a third bowl, mix the breadcrumbs, Parmesan cheese, Italian seasoning, and garlic salt.
- Take a piece of chicken, coat it in the flour, shaking off any excess. Next, dip it into the egg wash, ensuring it’s fully coated, and finally, roll it in the breadcrumb mixture.
- In your skillet, pour enough vegetable oil to cover the bottom of the pan by about 1/4 inch. Heat the oil over medium-high heat until it shimmers.
- Carefully add the breaded chicken pieces to the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until they are golden brown and cooked through.
- Once cooked, transfer the nuggets to a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauces.
Notes
- For extra crunch, use panko breadcrumbs.
- Try adding spices to the breadcrumb mixture for extra flavor.
- Store leftovers in an airtight container for up to 3 days.