Description
This was not only my favorite chicken when I was growing up, but it was also the favorite of my siblings, and later, my own children. Whether you make them into Chicken Nuggets, Strips, or Cutlets, the recipe is the same—the only difference is how you cut the chicken.
Ingredients
- 1 pound Boneless, Skinless Chicken Breasts Cut Into Nuggets, Strips, Or Cutlets
- 2 whole Large Eggs
- 1 cup Italian Seasoned Breadcrumb Mixture (See Note)
- 1 cup Extra Virgin Olive Oil
- Kosher Salt To Taste
- 2 whole Large Lemons, Cut Into Wedges
Preparation
Cut chicken into desired shape. In a shallow bowl, beat eggs well. In a separate bowl, combine breadcrumbs and grated cheese if using (see note below). Dip chicken pieces into beaten egg, followed by breadcrumb mixture.
In a large skillet, heat oil until shimmering. Fry chicken in oil until golden brown on both sides; drain chicken on paper towels and immediately sprinkle with kosher salt to taste. Serve with plenty of freshly squeezed lemon juice.
Note: You can coat chicken pieces in egg followed by just Italian seasoned breadcrumbs, but I like to add up to 50% grated Parmesan or Romano cheese to my breadcrumbs for extra flavor.
