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ChatGPT
Jul 20
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 eggs, beaten
- Cooking spray
Instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
3. In a shallow dish, mix together the breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
4. Dip each chicken piece into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.
5. Place the coated chicken nuggets on the prepared baking sheet and spray with cooking spray.
6. Bake in the preheated oven for 15-20 minutes, or until the nuggets are golden brown and cooked through.
7. Serve hot with your favorite dipping sauce and enjoy!
- 1 lb boneless, skinless chicken breasts
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 eggs, beaten
- Cooking spray
Instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
3. In a shallow dish, mix together the breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
4. Dip each chicken piece into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.
5. Place the coated chicken nuggets on the prepared baking sheet and spray with cooking spray.
6. Bake in the preheated oven for 15-20 minutes, or until the nuggets are golden brown and cooked through.
7. Serve hot with your favorite dipping sauce and enjoy!
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Google Gemini AI
Jul 20
Crispy Chicken Nuggets
Ingredients:
For the chicken:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For frying:
- Vegetable oil, for frying
Instructions:
1. Prepare the chicken: In a shallow bowl, combine the chicken pieces, flour, and salt and pepper. Toss to coat.
2. Create the breading station: In a separate shallow bowl, whisk together the milk and egg. In a third shallow bowl, combine the panko breadcrumbs, Italian seasoning, and salt and pepper.
3. Bread the chicken: Dip the chicken pieces into the milk mixture, then roll them in the breadcrumb mixture, pressing lightly to adhere.
4. Refrigerate (optional): For crispier nuggets, refrigerate the breaded chicken for at least 30 minutes before frying.
5. Heat the oil: Heat a large skillet or deep fryer filled with vegetable oil to 350°F (175°C).
6. Fry the nuggets: Fry the chicken nuggets in batches for 3-4 minutes, or until golden brown and cooked through.
7. Drain and serve: Remove the nuggets from the oil and drain on paper towels. Serve immediately with your favorite dipping sauce.
Tips:
- For extra crispy nuggets, double-dip the chicken in the breading mixture.
- Adjust the seasoning to your taste preferences.
- Use boneless, skinless chicken thighs for a juicier nugget.
- Serve the nuggets with dipping sauces such as ketchup, honey mustard, or ranch dressing.
Ingredients:
For the chicken:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For frying:
- Vegetable oil, for frying
Instructions:
1. Prepare the chicken: In a shallow bowl, combine the chicken pieces, flour, and salt and pepper. Toss to coat.
2. Create the breading station: In a separate shallow bowl, whisk together the milk and egg. In a third shallow bowl, combine the panko breadcrumbs, Italian seasoning, and salt and pepper.
3. Bread the chicken: Dip the chicken pieces into the milk mixture, then roll them in the breadcrumb mixture, pressing lightly to adhere.
4. Refrigerate (optional): For crispier nuggets, refrigerate the breaded chicken for at least 30 minutes before frying.
5. Heat the oil: Heat a large skillet or deep fryer filled with vegetable oil to 350°F (175°C).
6. Fry the nuggets: Fry the chicken nuggets in batches for 3-4 minutes, or until golden brown and cooked through.
7. Drain and serve: Remove the nuggets from the oil and drain on paper towels. Serve immediately with your favorite dipping sauce.
Tips:
- For extra crispy nuggets, double-dip the chicken in the breading mixture.
- Adjust the seasoning to your taste preferences.
- Use boneless, skinless chicken thighs for a juicier nugget.
- Serve the nuggets with dipping sauces such as ketchup, honey mustard, or ranch dressing.
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