A cheesy take on the commonplace nugget.
These baked parmesan cheese chicken nugs, they’re the real deal. The bees knees. The cat’s pajamas. They’re like waking up at 5 a.m. only to realize it’s a Saturday and you still have the weekend ahead.
The ground chicken, shaped into nuggy-sized bits, are coated in a mixture of parmesan, asiago, and a blend of spices, then baked to crispy, heavenly gold perfection. Dip ’em in your favorite sauce for an express trip Guy Fieiere’s flavor town, or just enjoy the ride and enjoy them on their own in all their savory goodness.
Details
- Prep: 20 minutes
- Cooking: 30 minutes
- Yields: ~15 nuggies
Grocery List
- 3 pounds ground chicken
- 2 eggs
- 1 cup of finely grated fresh parmesan cheese
- 1/2 cup of shredded asiago cheese
- 1 tbsp garlic powder
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 tbsp onion powder
- 2 tsp garlic salt
- Olive oil, for coating
- Crispy cheese coating:
- 1 1/2 cups of grated parmesan
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp mustard powder
- 3.5 tbsp corn starch (potato starch)
- 1 tsp dried dill
- Optional: Dipping sauces of choice!
Step-by-step
- Preheat the oven to 425 and line a baking sheet with foil and grease it up!
- Get out a small bowl and whisk together all your dry ingredients for the crispy cheese coating.
- In a large mixing bowl, combine the ground chicken with the rest of your ingredients and mix evenly. Once mixed, begin forming into small nugget-sized pieces.
- Take the nuggets and, one by one, drop into the dry coating mixture and roll to coat evenly. Then place on the baking sheet and gently flatten.
- Repeat for the rest of the nuggets. Gently brush the nugget tops with olive oil. Then place in the oven and bake for 15 minutes. Flip halfway through, then bake for another 15 minutes – or until temps reach a safe 165.
- Serve with your favorite dipping sauce and enjoy!