Cooking Instructions
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Step 1
Combine the
Pickle Juice (120 mL)
,
Oil (15 mL)
,
Ground Black Pepper (1 g)
,
McCormick® Garlic Powder (2 g)
,
Salt (3 g)
and
All-Purpose Seasoning (1 g)
.
Step 2
Pour it over the
Chicken Breasts (2)
seal and refrigerate from 3 hours to overnight.
Step 3
Preheat oven to 450 degrees F (230 degrees C).
Step 4
Spray a baking sheet well with
Nonstick Cooking Spray (as needed)
. Evenly spread the
Panko Breadcrumbs (50 g)
onto the prepared baking sheet and place them in the oven while the oven is preheating. Watch them carefully and remove them when the crumbs are golden, about 5-7 minutes. Let the crumbs cool, then pour into a shallow bowl and set aside.
Step 5
Spray a large wire rack lightly with
Nonstick Cooking Spray (as needed)
, and set aside.
Step 6
In one shallow bowl, combine
All-Purpose Flour (60 g)
with
Salt (3 g)
,
Paprika (1 g)
and
Onion Powder (as needed)
. Stir to combine well. In another shallow bowl, mix
Eggs (2)
until well beaten.
Step 7
In the bread crumb bowl, stir together the crumbs with the
Parmesan Cheese (45 g)
.
Step 8
Dip each piece of chicken first into the flour mixture. Shake to remove excess coating. Then dip into the eggs, shaking to remove the extra egg. Then coat in the panko mixture.
Step 9
Place the coated chicken onto the wire rack. Bake for 8 minutes.
Step 10
Flip the nuggets and bake for an additional 8 minutes, or until the chicken is cooked through and no longer pink inside, then serve.
