- 1 1/4 pounds boneless, skinless chicken breasts, cut into strips
- 2 eggs
- Splash of milk (whatever is in the fridge)
- 1 cup Italian breadcrumbs
- 1 cup Parmesan cheese
- 1/4 cup olive oil
- Barbeque sauce, honey mustard and/or ketchup, for serving
In a bowl, beat eggs with milk. In another bowl, mix breadcrumbs with parmesan cheese.
Dip the chicken strips first in the egg wash then toss in the breadcrumbs, coating them evenly.
Heat oil in a deep-sided skillet. Cook chicken in batches until golden brown; drain on a paper towel.
Serve nuggets with dipping sauce of choice.