Chiccarones Chicken Nuggets
YOOOO… chiccarones coated chicken nuggets? NEED I SAY MORE?! I love making chicken nuggets with breasts because they’re high in protein, and easy to make! For the outter coating for the crunch, I used crushed up pork skin(chiccarones), and it was PERFECTION. The saltiness adds a nice flavor as well. I combined spicy mayo and sweet chili for a dipping sauce it was a match made in food heaven!
What you’ll need:
Servings: 2-4
2 large chicken breasts
2 T mayonnaise
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp chicken bullion
salt and black pepper
1/2 cup chiccarones
1 stalk green onions
2 T Japanese mayonnaise
2 T sriracha
2 T sweet chili sauce
Instructions:
Chop green onions and set aside
Crush chiccarones in a plastic bag until fully crushed and turned into powder. set aside.
Prepare chicken breast by rinsing and patting dry.
Cut chicken breast into small “nugget” pieces
Transfer nuggets into mixing bowl and combine mayonnaise, onion powder, garlic powder, paprika, chicken bullion, and salt/black pepper to taste. Mix well.
Add seasoned nuggets to crushed up chiccarones plastic bag and shake/massage until all nuggets are coated evenly,
Bake in preheated oven at 400 F for about 20 minutes or until internal temp reaches 165 (cooking time will vary depending on size of nuggets.)
-If using airfryer; Try 390 for about 15-18 minutes . Skip step 8 if air frying.
Broil the last 2-3 minutes until chiccarones are golden and crispy.
Once nuggets are fully cooked, transfer to serving dish and let cool. About 5 minutes
Prepare dipping sauce by just combining Japanese mayo, sriracha, and sweet chili. BAM,
Enjoy as a snack, or top over a bed of greens and drizzle sauce over as a dressing!
