2 pounds boneless and skinless chicken breasts ~ cut into 2–inch pieces
2 cups flour
Sea salt and coarse black pepper (for seasoning the flour)
4 large eggs
2 cups Italian bread crumbs
1 ½ cups grated Parmesan
Unsalted butter
Extra Virgin olive oil

Honey Mustard
Ketchup
Barbecue Sauce
Small Solo cups with lids

Combine the flour, salt, and pepper in a shallow bowl. Beat the eggs with 1 tablespoon of water in another shallow bowl. Combine the breadcrumbs and Parmesan in another shallow bowl. Dredge the chicken nuggets on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.



Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook the chicken nuggets on medium-low heat for about 3 - 4 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken tenders.



Serve with Solo cups filled with the various sauces for dipping



Note: This recipe makes a lot of nuggets ~ I freeze them after they have been cooked on parchment lined sheet pans and then store them in zip lock freezer bags. When ready to use, simply defrost them and heat them in a pre-heated 325 degree oven on a parchment lined baking pan, just until heated through and slightly crisped. Do not cover them with foil and do not over heat them, as they can dry out quickly. This is quick grab and go dinner for busy families.