Then she would dip these chicken nuggets into melted butter, dredge them in breadcrumbs and Parmesan, and bake them. My god were they good.
The Secret to the Best Parmesan Chicken Nuggets
Several years ago when I asked mom for her Parmesan chicken recipe, she hadn’t made it in so many years, she had completely forgotten how. After several false starts, my father and I finally recreated what comes close to her original recipe. The secret, of course, is the melted butter. When we made the Parmesan chicken with olive oil, it was okay, but not the earth-shattering deliciousness we were looking for. At least that part of the recipe my mother remembered (when we were halfway through our recipe discovery)! Also, when you use boneless skinless meat that has been cut into small pieces, the ratio of buttery crunchy coating to the meat is much higher than regular coated baked or fried chicken. Position a rack in the center. Note: if your chicken pieces are cold, they may cause the melted butter to thicken, leaving too much butter sticking to the chicken pieces. If you see this happening, just reheat the butter. Let cool slightly before serving.
