- Prep
- 15 min
- Cook
- 15 min
- Total time
- 30 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 290 kcal
Quick summary
“Tender chicken breast cubes coated in a double layer of panko breadcrumbs, finely grated parmesan, and dried spices. Baked in the oven at 200°C with a spray of olive oil, they deliver a golden crispy crust and moist interior without deep frying.”
What you need to know
- The combination of panko flour with parmesan cheese and fine breadcrumbs generates a crispy and adherent texture.
- Cooking in a very hot oven at 200°C browns the surface quickly without evaporating the chicken's natural juices.
- The preliminary layer of wheat flour with seasonings isolates the meat, retaining the egg that anchors the outer crust.
Ingredients
Main
- Chicken breast, skinless and boneless
- cup (120ml) Wheat flour (or whole wheat)
- Large eggs
- cup (120ml) Fine breadcrumbs
- cup (120ml) Panko (Japanese breadcrumbs)
- cup (60ml) Finely grated parmesan cheese
- teaspoon Sweet paprika
- teaspoon Garlic powder
- teaspoon Cebola em pó
- teaspoon Fine sea salt
- teaspoon Freshly ground black pepper
- Olive oil or vegetable oil spray
Instructions
Principal
- Chicken Preparation: Preheat your oven to 200°C (400°F), preparing it to receive the golden nuggets. Line a large baking sheet with parchment paper, greasing lightly with olive oil spray to prevent sticking. The secret of this recipe is to cut the chicken breast into cubes of approximately 2-3 cm. Ensure the pieces are uniform, ensuring homogeneous cooking. This is crucial for the perfect texture of every bite.
- Breading Stations: In three separate shallow plates, prepare your stations. In the first one, place the wheat flour. In the second, the beaten eggs. In the third, mix the breadcrumbs, panko, grated parmesan cheese, paprika, garlic powder, onion powder, salt, and pepper. Mix the dry ingredients well so that the flavors are distributed.
- Breading the Nuggets: In simple terms: dredge each piece of chicken first in wheat flour, shaking off the excess. Then, dip it in the beaten eggs, ensuring it is completely covered. Finally, transfer it to the panko/breadcrumbs mixture, pressing gently so that the coating adheres well. Repeat the process with all the chicken pieces.
- Arrangement on the Baking Sheet: Distribute the breaded nuggets on the prepared baking sheet, ensuring there is space between them. Avoid crowding the pieces, as this can prevent them from getting crispy. Lightly spray the top of each nugget with olive oil or vegetable oil spray. This step is crucial for golden coloring and crunchiness.
- Baking to Perfection: Place in the preheated oven and bake for 15-20 minutes, turning the nuggets halfway through, until golden and crispy on the outside and cooked through. The professional technique is to check the internal temperature of the chicken, which must reach 74°C (165°F) to ensure it is safe for consumption. Serve immediately.
Chef's tips
- Cut the chicken breast cubes into a uniform size of 3 centimeters to ensure identical oven time.
- Leave 2 centimeters of space between the nuggets on the baking sheet so that the hot air circulates and browns all sides.
- Spray olive oil over the nuggets before putting them in the oven to activate the browning of the breading.
Variations
- Air fryer version: bake the nuggets in the basket at 190°C for 12 to 14 minutes, shaking halfway through until golden.
- Spicy version: add half a teaspoon of cayenne pepper powder and spicy paprika to the panko flour mixture.
- Version with dried herbs: add one teaspoon of crushed dried oregano and dried thyme to the breading station.
Substitutions
- Panko flour can be replaced by coarsely crushed sugar-free corn flakes or rolled oats.
- The parmesan cheese can be replaced by finely grated pecorino cheese or dry semi-cured cheese.
- The chicken breast can be replaced by boneless chicken thigh fillets or fresh pork loin cubes.
How to store
Store leftovers in an airtight container lined with paper towels in the refrigerator for up to 3 days. To reheat recovering the crispy crust, take to a preheated oven at 180°C for 8 minutes or in the airfryer for 4 minutes, avoiding the microwave.
Can it be frozen?
Freeze the breaded and raw nuggets on a baking sheet for 2 hours; transfer to airtight plastic bags for up to 3 months. Bake directly frozen in a preheated oven at 200°C for 20 to 22 minutes without thawing.
What to serve with
Serve with homemade barbecue sauce, mayonnaise seasoned with garlic and herbs, roasted rustic potatoes, or crispy salad.
Frequently asked questions
Can I marinate the chicken in lemon before breading?
Avoid liquid acidic marinades, as excess moisture softens the breading and makes it difficult for the dry crust to stick.
Why mix regular breadcrumbs with panko flour?
The fine flour seals the gaps over the chicken while the panko provides the characteristic crunchy, flaky clusters.
How do I ensure the breading doesn't come off the chicken when baking?
Press the panko mixture firmly onto the cubes with your hands and shake off excess flour in the first step.
Is it necessary to turn the nuggets halfway through the oven time?
Yes, flipping the pieces at 10 minutes ensures that both sides are golden and have the same crispy crunch.
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