Crispy Chicken Nuggets with Garlic and Parsley | My Curated Tastes

My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

I love fried chicken but rarely eat it any more (hard to justify all that flour, breading and deep frying). I definitely keep that for one of my splurge meals. I love chicken thighs – they are juicy, hard to overcook and just have way more flavor than chicken breasts. To get the best of both worlds, I can use chicken thighs (skin and all visible fat removed) and get a real crispy bite. The two musts in this recipe are a) Wondra flour and b) lemon. Believe me when I tell you, Wondra is better than all purpose flour. It creates this light crust and you only need a couple of tablespoons vs. a heavy flour based batter. The lemon cuts through the fat in this recipe and just adds the perfect finishing touch. This is in my regular rotation. You may never cook chicken any other way again.

1. Make sure the chicken cubes are dried with paper towels (it helps them get real crispy) and place them in a medium bowl. Toss the chicken with the flour, salt, and pepper. Heat the oil in a large nonstick skillet over high heat until very hot but not smoking. Add the chicken cubes so they aren’t touching and cook, turning occasionally, until cooked through, about 3 1/2 minutes. Meanwhile, combine the garlic and parsley in a small bowl.
2. Add the butter and the parsley mixture to the skillet and sauté for 1 minute longer, shaking the skillet occasionally to coat the chicken.
3. Serve with wedges of lemon and serve it right away so it stays nice and crispy.


Crispy Chicken Nuggets with Garlic and Parsley | My Curated Tastes

Crispy Chicken Nuggets with Garlic and Parsley

A delicious and crispy chicken nugget that is the perfect alternative to fried chicken nuggets. They are tossed with a garlic butter sauce and served with lemon for the perfect finish.
5 from 1 vote
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Course Dinner
Cuisine General
Servings 4 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Print Recipe Pin Recipe

Ingredients
 
 

  • 3 Boneless, skinless chicken thighs, all visible fat removed and the chicken dried with paper towel, cut into 1- to 1 1/2-inch nuggets
  • 2 Tbsp. Wondra flour
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Freshly ground black pepper
  • 2 Tbsp. Olive oil
  • 1 Tbsp. Chopped garlic
  • 3 Tbsp. Chopped fresh parsley leaves
  • 1 Tbsp. Unsalted butter
  • 1 Medium Lemon, quartered

Instructions
 

  • Make sure the chicken cubes are dried with paper towels (it helps them get real crispy) and place them in a medium bowl.  Toss the chicken with the flour, salt, and pepper.   Heat the oil in a large nonstick skillet over high heat until very hot but not smoking.   Add the chicken cubes so they aren’t touching and cook, turning occasionally, until cooked through, about 3 1/2 minutes. Meanwhile, combine the garlic and parsley in a small bowl.
  • Add the butter and the parsley mixture to the skillet and sauté for 1 minute longer, shaking the skillet occasionally to coat the chicken.
  • Serve with wedges of lemon and serve it right away so it stays nice and crispy.

Explore More with AI

Dietary Options Substitutions Scale Recipe Summary
Keyword dinner
Tried this recipe?Let us know how it was!