These golden chicken nuggets are crispy on the outside and juicy on the inside. Served with a zesty lemon piccata sauce, they bring a tasty twist to a classic favorite!
Honestly, who can resist a good chicken nugget? Plus, that tangy lemon sauce ups the fun! I love pairing them with a side of veggies for a colorful meal—kids and adults both love it!
Key Ingredients & Substitutions
Chicken: Using chicken breasts keeps the nuggies tender. If you’re looking for a leaner option, chicken thighs work well too; they can be juicier. For a vegetarian option, try using firm tofu or mushrooms as a substitute.
Panko Breadcrumbs: I love panko for its extra crunch! If you don’t have panko, regular breadcrumbs or crushed cornflakes can be used, though the texture will differ a bit.
Lemon Juice: Freshly squeezed lemon juice makes a big difference in flavor. If you’re out of lemons, lime juice is a good substitute, although it will change the taste slightly.
Capers: They add a nice briny flavor to the sauce. If you don’t have capers on hand, you could skip them or try olives for a different twist.
How Do I Ensure My Chicken Nuggies are Perfectly Crispy?
The key to crispy chicken nuggies is all in the coating and frying process. First, ensure each piece is well-coated. Let’s break this down:
- Pat the chicken dry before seasoning; this helps the coating stick.
- After dredging in flour, shake off the excess. This step prevents a bulky coating.
- Fry in hot oil (around 350°F). If the oil isn’t hot enough, the nuggies will absorb too much oil and become soggy.
- Fry in batches—don’t overcrowd the pan, as this will lower the oil temperature.
Remember, let them rest on paper towels to drain excess oil. This way, you’ll have perfectly crispy nuggies every time!
Golden Chicken Nuggies with Lemony Piccata
Ingredients You’ll Need:
For the Chicken Nuggies:
- 2 large chicken breasts, cut into nugget-sized pieces
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, finely chopped
- 1 tsp garlic powder
- Salt and black pepper to taste
- Vegetable oil, for frying
For the Lemony Piccata Sauce:
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/2 cup chicken broth
- 2 tbsp capers, drained and rinsed
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Garnish:
- Lemon wedges
- Extra fresh parsley
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and about 20 minutes to cook, totaling around 40 minutes. You’ll mix, coat, and fry the chicken nuggies, while also whipping up that delicious lemony piccata sauce. It’s a quick and rewarding meal that the whole family will enjoy!
Step-by-Step Instructions:
1. Prepare the Chicken:
First, pat the chicken pieces dry with paper towels. This helps them fry up crispier. Season the chicken lightly with salt and black pepper to add some flavor.
2. Set Up Dredging Stations:
Now, get your dredging stations ready. In one bowl, place the all-purpose flour. In a second bowl, beat the eggs until well mixed. In a third bowl, combine the panko breadcrumbs, grated Parmesan cheese, chopped parsley, garlic powder, and a sprinkle of salt and pepper. This will create a delicious coating!
3. Coat the Chicken:
Take each chicken piece and dredge it in the flour, shaking off any excess. Next, dip it into the beaten eggs to ensure it’s well-coated, and then finally cover it with the panko mixture. Make sure each piece is fully coated. Set them aside on a plate while you get the oil ready.
4. Cook the Chicken Nuggies:
In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. Check the heat by dropping in a small piece of breadcrumb – it should sizzle. Carefully fry the chicken pieces in batches, cooking each side for about 3-4 minutes until they are golden brown and cooked through. Once done, remove them to a paper towel-lined plate to drain any extra oil.
5. Make the Lemony Piccata Sauce:
In a separate saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté it for about a minute, stirring until it’s fragrant but not browned. You want to keep it flavorful!
6. Add the Liquids:
Stir in the fresh lemon juice, chicken broth, and capers. Bring the mixture to a gentle simmer and let it cook for about 3-4 minutes. This lets the flavors meld together beautifully.
7. Finish the Sauce:
Take the sauce off the heat and whisk in the remaining 2 tablespoons of butter and chopped parsley. This will make your sauce smooth and glossy. Give it a taste and add salt and pepper as needed.
8. Serve:
Now it’s time to enjoy your creation! Arrange the golden chicken nuggies on a large platter. Drizzle the lemony piccata sauce generously over the top. For a bright touch, garnish with extra capers, chopped parsley, and lemon wedges. Serve immediately while they’re hot and crispy!
Enjoy these crispy, flavorful chicken nuggets with the bright and tangy notes of a classic piccata sauce!
Can I Use Different Types of Chicken for This Recipe?
Absolutely! While chicken breasts are the most common choice for their tenderness, you can also use chicken thighs for a juicier option. Just ensure they are boneless and skinless for easier cooking. For a vegetarian alternative, firmly pressed tofu or hearty mushrooms can work well.
What Can I Use Instead of Panko Breadcrumbs?
If you don’t have panko breadcrumbs, regular breadcrumbs will do just fine, although the texture will be less crunchy. For a unique twist, consider using crushed cornflakes or even ground almonds for added flavor and crunch!
How Can I Store Leftover Chicken Nuggies?
To store leftovers, place the chicken nuggies in an airtight container and refrigerate for up to 3 days. For best results, reheat them in the oven at 350°F for about 10-15 minutes to maintain their crispiness!
Can I Make the Lemony Piccata Sauce Ahead of Time?
Yes, you can prepare the piccata sauce ahead of time! Simply store it in the fridge for up to 2 days. When ready to serve, gently reheat in a saucepan over low heat, whisking in a bit of extra butter or chicken broth to bring back its glossy texture.
