These Golden Chicken Nuggies are crunchy, tasty, and perfect for dipping! With a zesty lemony piccata sauce, they take your ordinary nuggets to a whole new level of fun.
Who doesn’t love chicken nuggies? I could eat them every day! Pair them with the tangy sauce for a burst of flavor that makes me smile with every bite. It’s a real crowd-pleaser! 😄
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or tenders work best for a tender bite. If you’re looking for a lighter option, turkey breasts can be used as a substitute without losing much flavor.
Panko breadcrumbs: Panko offers a super crunchy texture. If you don’t have panko, regular breadcrumbs will still work, just keep an eye on the cooking time to prevent burning.
Lemon juice: Fresh lemon juice is ideal for that vibrant taste. If you don’t have fresh lemons, bottled juice can be used, but the flavor won’t be quite as bright.
Capers: They provide a nice briny punch in the sauce. If you’re not a fan of capers, chopped green olives could be a fun substitute!
How Do I Get My Chicken Nuggets Extra Crispy?
To achieve incredibly crispy chicken nuggets, follow these tips closely. Coating is key! Make sure to coat the chicken thoroughly in each step: flour, egg wash, and panko breadcrumbs. Press the breadcrumbs on firmly so they stick well.
- Heat oil to the right temperature before frying—350°F is ideal. If it’s too cold, the nuggets will soak up oil and be soggy.
- Fry in batches to avoid crowding. If there are too many nuggets in the pan, they’ll steam instead of fry!
- Let the cooked nuggets drain on paper towels to remove excess oil, which helps keep them crispy.
These tips should help you master those golden chicken nuggies and make them a hit at your next meal! Enjoy!
Golden Chicken Nuggies with Lemony Piccata
Ingredients You’ll Need:
For the Golden Chicken Nuggies:
- 1 lb (450g) boneless, skinless chicken breasts or tenders, cut into nugget-sized pieces
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 ½ cups panko breadcrumbs
- 1 teaspoon dried Italian herbs (or a mix of dried oregano, basil, and thyme)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil or vegetable oil, for frying
For the Lemony Piccata Sauce:
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ¼ cup fresh lemon juice (about 1-2 lemons)
- ½ cup chicken broth (or water)
- 2 tablespoons capers, drained
- Fresh parsley, finely chopped (for garnish)
- Salt and pepper, to taste
- Lemon wedges, for serving
How Much Time Will You Need?
This recipe will take about 15-20 minutes to prepare and about 15-20 minutes to cook, totaling around 40-45 minutes. It’s a speedy and satisfying dish for weeknight dinners or fun gatherings!
Step-by-Step Instructions:
1. Prepare the Chicken Nuggets Coating:
Start by setting up three shallow bowls. Pour the flour into the first bowl, crack the eggs into the second bowl, add a tablespoon of water, and beat them together. In the third bowl, mix the panko breadcrumbs with dried Italian herbs, garlic powder, salt, and pepper. This will be your crunchy coating!
2. Coat Chicken Pieces:
Take each nugget-sized piece of chicken and dip it first into the flour, making sure to shake off any excess. Next, dip it into the egg wash, and finally, coat it thoroughly with the seasoned panko breadcrumbs. Place all the coated pieces on a plate and get ready to fry!
3. Fry the Chicken Nuggets:
In a large skillet, heat about 1/3 inch of oil over medium heat. To check if the oil is ready, drop in a breadcrumb—if it sizzles, it’s good to go! Fry the nuggets in batches, making sure not to overcrowd the pan. Cook them for about 3-4 minutes on each side or until they’re golden brown and fully cooked through. Once done, transfer the nuggets to a paper-towel-lined plate to drain any excess oil.
4. Make the Lemony Piccata Sauce:
In a separate skillet, melt 2 tablespoons of butter along with the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, stirring until fragrant. Be careful not to burn the garlic!
5. Add Lemon and Capers:
Pour in the chicken broth, fresh lemon juice, and drained capers. Bring the mixture to a gentle simmer and cook for about 3-5 minutes to let it reduce slightly.
6. Finish the Sauce:
Remove the skillet from heat and stir in the remaining 2 tablespoons of butter until fully melted, creating a silky sauce. Season with salt and pepper to taste.
7. Serve:
Now it’s time to arrange your golden chicken nuggets on a serving platter. You can either spoon the lemony piccata sauce over the nuggets for added flavor or serve it on the side for dipping. Garnish with fresh parsley and add a few lemon wedges for an extra zing!
Enjoy these crispy, flavorful Golden Chicken Nuggies dipped in tangy lemony piccata sauce for a delicious treat!
Can I Use Other Types of Chicken for This Recipe?
Absolutely! You can use chicken thighs if you prefer darker meat, or even chicken tenders for a more tender bite. Just adjust the cooking time as needed to ensure they’re fully cooked.
How Can I Make This Recipe Gluten-Free?
To make these nuggies gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs. They can be just as crispy and delicious!
What Can I Do with Leftover Lemony Piccata Sauce?
Leftover sauce can be stored in the fridge for up to 3 days in an airtight container. It’s great drizzled over grilled fish or steamed vegetables! Just reheat gently before serving.
Can I Bake These Nuggets Instead of Frying?
Yes, you can bake them! Preheat your oven to 400°F (200°C), place the coated nuggets on a baking sheet lined with parchment paper, and spray them lightly with cooking oil. Bake for 20-25 minutes, flipping halfway, until golden and cooked through.