Kids love these easy to make bites. I always make a double batch and freeze them for school lunch or a quick, nutritious snack.
1 lb boneless, skinless chicken (use good-quality free-range chicken)
1/2 cup all purpose flour (1/4 tsp chili powder, 1/4 tsp kosher salt, freshly ground pepper mixed in)
2 eggs lightly beaten
1 cup fresh breadcrumbs
3/4 cup Pecorino Romano cheese
zest of 1 lemon
2 tbsp dried or fresh parsley, finely chopped
3 tbsp vegetable oil
Preheat oven to 400 degrees and place a baking sheet in the oven to preheat also.
Cut the chicken into nugget sized pieces (approx. 2 by 2 inches). Place the flour mixture in a bowl or in a plastic bag. Place the beaten eggs in another bowl. Mix the bread crumbs, grated cheese, lemon zest and parsley together. Season with salt and pepper. Rub mixture together with your hands to combine well. Place in a bowl or bag as well.
Toss the chicken nuggets in the seasoned flour, making sure they do not stick together, then remove. (You will have to do this in batches.) Shake off the excess flour and dip in the beaten egg. Remove from the egg, letting the excess drip off, and toss into the bread crumb and cheese mixture. Shake off the excess and lay the nuggets on a plate.
To cook on the stove, heat the oil in a large frying pan over a medium to high heat. When oil is hot add the chicken pieces in a single layer; cook on one side until golden about 3 minutes, then turn the heat down and flip pieces over. Cook for another 4 minutes or until cooked through.
Drizzle the preheated baking sheet with the oil and arrange the chicken nuggets in a single layer. Bake for about 15 to 18 minutes, turning halfway through, or when golden on one side. When they are completely cooked, remove from oven and serve.
Serves 6 to 8.