Golden Chicken Nuggies with Lemony Piccata Dip (Edit recipe)

70 recipes
|
28 followers

These golden chicken nuggies are oven-baked, panko-crusted, and totally ready to be dunked in a buttery, lemony piccata dip that’s got just the right punch of garlic, capers, and brightness.

Share

Save

Original Recipe

PREP TIME

20 minutes

COOK TIME

20 minutes

INGREDIENTS

19

Serves: 10

Ingredients

Chicken Nuggies

1.5 cups Panko Bread Crumbs
0.25 cups All Purpose Flour
0.5 cup Pecorino Romano
0.25 cup Parsley, chopped
1.5 lb Chicken Tenders
1 cup Buttermilk
2 Tbsp Canola Oil

Piccata Sauce

1 Tbsp Extra Virgin Olive Oil
1 Tbsp Garlic, minced
1 Tbsp Shallot, minced
4 Tbsp Butter, Salted, divided
1 Tbsp All Purpose Flour
1 cup Chicken Broth, Low Sodium
1 whole Lemon, freshly squeezed
2 Tbsp Capers
1 Tbsp Parsley, chopped
1 pinch Salt and Pepper

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Chicken Nuggies
Preheat oven to 425°F. Line a baking sheet with parchment paper and brush it generously with canola oil.
Prep the chicken by removing the tendon, then cut tenders into halves or thirds.
Set up two shallow bowls—add buttermilk to one. In the other, whisk together the panko, flour, grated cheese, and parsley.
Dip each piece of chicken into the buttermilk, then coat it in the breadcrumb mixture. Press gently so the coating sticks.
Arrange the chicken on the prepared baking sheet, leaving space between each piece. Use two sheets if needed.
Bake on the middle rack for 10 minutes. Flip each nuggie once golden on the bottom and return to the oven for another 8–10 minutes, until golden brown and crispy.
Piccata Sauce
Heat olive oil and one tablespoon of butter in a medium saucepan over medium heat.
Add shallots and garlic; sauté about 1 minute.
Add flour and whisk to form a paste. Slowly add broth, whisking until smooth.
Add lemon juice and simmer until slightly thickened.
Reduce the heat and whisk in the remaining butter, one tablespoon at a time.
Stir in capers and parsley—season with salt and plenty of freshly ground black pepper.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	360
Fat:	14 g
Carbohydrates:	33 g
Protein:	25 g
Cholesterol:	53 g
Sodium:	883 mg
Fiber:	1 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.