Tasting Thursday: Parmesan Chicken Nuggets with Garlic Aioli

Ball State has a Chick-fil-A just feet away from my classroom, so I am often tempted to make a stop. Chicken nuggets are so addicting! And the variety of dipping sauces? SO GOOD! But…they are fried. And have 30 ingredients. It’s fried chicken–how do you come up with 30 ingredients?? So, I’ve been trying to stay away from Chik-fil-A, even though it smells so good and I, instead, had inspiration to make my own baked nuggets at home. The result? I’m hooked! No more fried chicken for me! And mine only have 5 ingredients!

Here’s what you do:

1. Cut one pound of boneless chicken breast into bite size pieces.
2. Toss about 1/2 cup flour into a Ziploc bag. Add chicken. Sprinkle with salt, pepper, and garlic salt. Toss to coat.
3. In a separate bowl, whisk 2 eggs.
4. In another bowl, mix 2 cups breadcrumbs (we prefer panko crumbs) with 1/2 cup parmesan cheese. Toss in a little parsley, if you like.
5. Set up an assembly line of dipping coated chicken into egg mixture and then into breadcrumb mixture.
6. Lay on a baking sheet covered with parchment paper.
7. Bake at 400 for about 15 minutes, or until slightly brown and cooked through.
8. Eat! Dip in sauce. Enjoy! Love!

And for the aioli? Even easier!

1. Whisk together 1/2 cup mayonnaise, 1/4 teaspoon minced garlic, 1 teaspoon lemon juice, and a sprinkle of parsley. Refrigerator leftovers.

This has become one of my favorite go-to weeknight dinners. I’ve decided that adults never outgrow a decent chicken nugget. I made some sweet potato fries on the side and prided myself with my accomplishments.

Enjoy!