These Golden Chicken Nuggies are crispy, tender bites of joy, perfect for kids and adults alike! With a twist of lemony piccata sauce, they really shine.
Whenever I make these, my family gathers around the table like it’s a feast. The zesty sauce adds a fun kick, making plain chicken seem like a fancy dinner! 🍋
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or tenders are perfect for this recipe. If you’re looking for a healthier option, try using turkey breast. For a vegetarian option, golden tofu or cauliflower nuggets work well!
Panko Breadcrumbs: These breadcrumbs provide a light and crispy texture. If you don’t have panko, feel free to use regular breadcrumbs, but the texture might be a bit denser. You can also crush some cornflakes for a fun twist!
Capers: They add a salty, briny flavor to the sauce. If you’re not fond of capers, try using chopped olives or even a splash of Worcestershire sauce for that depth of flavor.
Lemons: Fresh lemon juice gives the sauce its bright taste. If you don’t have fresh lemons, bottled lemon juice can work in a pinch, but fresh is always better for flavor!
How Do I Get My Chicken Nuggies Extra Crispy?
To achieve that crunchy, golden exterior on your chicken nuggies, pay attention to these steps:
- Make sure your oil is hot before frying—about 350°F is ideal. If it’s not hot enough, the nuggies will absorb oil and become soggy.
- Fry in batches! Don’t overcrowd the pan; this will lower the oil temperature and affect crispiness.
- After frying, place the nuggies on a wire rack instead of paper towels. This allows air to circulate around them, keeping them crispy.
By following these tips, you’ll have nuggies that are both satisfying and delicious! Enjoy your cooking!
Golden Chicken Nuggies with Lemony Piccata
Ingredients You’ll Need:
For the Chicken Nuggies:
- 1.5 pounds (about 700g) boneless, skinless chicken breasts or tenders, cut into nugget-sized strips
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1.5 cups panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
For the Lemony Piccata Sauce:
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/4 cup capers, drained
- Juice of 2 lemons (about 1/3 cup)
- 1/2 cup low-sodium chicken broth
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- Salt and pepper, to taste
- Lemon slices, for garnish
How Much Time Will You Need?
This recipe takes about 20-25 minutes to prepare and another 15-20 minutes for cooking. In total, you’ll need about 45-50 minutes for a delicious homemade meal.
Step-by-Step Instructions:
1. Preparing the Chicken:
Start by patting the chicken strips dry using paper towels. This helps the coating stick better. In a shallow bowl, mix the flour with garlic powder, onion powder, paprika, salt, and pepper. In another bowl, whisk the eggs with the tablespoon of water until well combined. In a third bowl, put the panko breadcrumbs ready for coating.
2. Coating the Chicken:
Take one chicken strip and coat it in the seasoned flour, shaking off any extra flour. Next, dip it into the egg wash, making sure to cover it well. Finally, press the strip into the panko breadcrumbs so it’s fully coated. Place the coated strips on a plate or wire rack while you prepare the rest.
3. Cooking the Chicken Nuggies:
In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. You can test if the oil is hot enough by dropping in a breadcrumb—if it sizzles right away, you’re good to go! Fry the chicken strips in batches, being careful not to overcrowd the pan. Cook each side for about 3-4 minutes, or until they’re golden brown and cooked through. Once done, transfer them to a paper towel-lined plate to drain the excess oil.
4. Making the Lemony Piccata Sauce:
In a clean skillet, melt the 2 tablespoons of butter along with the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until it becomes fragrant. Then, stir in the capers and let them cook for another minute. Pour in the lemon juice and chicken broth, raise the heat to medium-high, and let it simmer for 3-5 minutes until it slightly reduces. Stir in the remaining tablespoon of butter and chopped parsley, seasoning with salt and pepper to taste.
5. Serving:
To serve, arrange the golden chicken nuggies on a serving plate and generously spoon the hot lemony piccata sauce over the top. Garnish with extra chopped parsley and lemon slices for a fresh touch. Enjoy immediately with extra sauce on the side for dipping!
Dive into the delightful crunch of your Golden Chicken Nuggies paired with the zesty Lemony Piccata sauce—it’s a meal the whole family will love!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs can add a bit more juiciness and flavor to your nuggies. Just make sure to trim any excess fat, and cut them into nugget-sized pieces following the same cooking instructions!
What Can I Use Instead of Capers?
If you’re not a fan of capers, chopped green olives or even a splash of Worcestershire sauce can work well as a flavorful substitute in the Lemony Piccata Sauce.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the oven at 375°F for about 10-15 minutes to keep them crispy, or use a microwave for a quicker option, though they may not stay as crunchy.
Can I Make the Sauce Ahead of Time?
Yes, you can prepare the Lemony Piccata Sauce ahead of time! Just store it in the fridge in an airtight container. When you’re ready to serve, gently reheat it on the stovetop and add a bit of fresh parsley before serving.
