These crispy herb-coated chicken nuggets are a delightful twist on a classic favorite, perfect for a quick and tasty meal.
Preheat your oven to 210°C (410°F) and line a baking tray with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the dried herbs, panko breadcrumbs, salt, and pepper.
Ensure the mixture is well combined for even seasoning.
Place the flour in a separate bowl and whisk the eggs in another bowl.
Whisking the eggs thoroughly ensures a smooth coating.
Cut the chicken breasts into bite-sized pieces.
Try to make the pieces uniform in size for even cooking.
Coat each chicken piece in flour, then dip it in the egg wash, and finally coat it with the breadcrumb mixture.
Press the breadcrumbs onto the chicken to ensure they stick well.
Place the coated chicken pieces on the prepared baking tray.
Leave some space between the pieces for even baking.
Bake the chicken in the preheated oven for 15-20 minutes, turning halfway through, until golden and cooked through.
Turning the pieces ensures even browning.
Serve the chicken nuggets with lemon wedges on the side.
Add a dipping sauce of your choice for extra flavor.
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