Ingredients
Chicken
- 2 pounds boneless skinless chicken breast, cubed
Breading Mix
- 1 cup plain bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons dried basil
- 1 tablespoon dried oregano
- 1 teaspoon salt
Coating
- 1/2 cup salted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 400°F (205℃) and lightly grease one to two baking sheets to prevent sticking.
- Cube Chicken: Cut the boneless skinless chicken breasts into bite-sized nugget pieces for even cooking.
- Prepare Breading Mixture: In a small bowl, combine the plain bread crumbs, grated Parmesan cheese, dried basil, dried oregano, and salt. Mix well to evenly distribute the herbs and cheese.
- Melt Butter: Melt the salted butter in the microwave on medium power in 30-second increments until fully melted, stirring if necessary.
- Coat Chicken: Working in batches, dip each chicken piece into the melted butter until fully coated, then roll it in the bread crumb mixture to cover. Place each coated nugget on the prepared baking sheet, ensuring there is at least 1 inch of space between pieces for even baking.
- Bake Nuggets: Bake the nuggets in the preheated oven for 20 to 25 minutes, or until the chicken is cooked through with no pink in the center. Confirm the internal temperature reaches 165°F for safety. Nuggets should be golden brown and crispy on the outside.
Notes
- For extra crispiness, turn the nuggets halfway through baking.
- Use salted or unsalted butter based on preference; adjust salt accordingly.
- To make this recipe gluten-free, substitute bread crumbs with gluten-free bread crumbs.
- Serve with your favorite dipping sauces like honey mustard, barbecue, or ranch.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
