Chicken Nuggets

Bite-sized pieces of golden chicken are seasoned to perfection, making incredibly flavorful and wholesome “nuggets.”


  • 1 lb. Chicken Tenders
  • 2 Eggs
  • 3 Tbsp. Vegetable Oil
  • Salt and Pepper
  • 1C. Breadcrumbs, made with 5-6 slices Canyon Bakehouse Mountain White Bread, dried
  • ¼ C. Grated Parmesan Cheese
  • 2 Tbsp. Dried Parsley
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tsp. Coarse Salt
  • 1/2 tsp. Black Pepper


  1. Cut the chicken tenders into 1 1/2-inch pieces. Season lightly with salt and pepper.
  2. Whisk the ingredients for the breadcrumb mixture together in shallow dish.
  3. Whisk the eggs in a separate shallow dish.
  4. Warm the oil in a deep sauté pan over medium heat.
  5. Working in batches, dip the chicken pieces into the egg and then the bread crumb mixture before carefully laying into the hot oil.Watch for a moderate sizzle and adjust the heat as needed. Be sure not to crowd the pan.
  6. Cook the nuggets until golden. Transfer to a plate lined with paper towels to drain.
  7. Allow the nuggets to cool slightly before serving.