Ingredients
Scale
- 2–3 chicken breasts cut into 2”pieces
- 1/4 C Veganese or Mayo
- 1–cup gluten free bread crumbs or in a pinch use gluten free Panko
- 1 tsp. Italian seasoning
- 1 tsp. Garlic powder
- 1/4 cup Pecorino Romano (preferred), Parmesan, or Vegan Parma (made with walnuts)
- 3 Tbsp. Coconut oil, (preferred), ghee, or olive oil
Instructions
- In a pie plate, mix the breadcrumbs with Italian seasonings, garlic powder, and grated Pecorino Romano.
- Rinse chicken and pat dry. Cube or slice chicken breasts into strips and set aside.
- In a bowl add Veganese and chicken nuggets, and coat well.
- Add chicken nugget into the breadcrumbs mixture. Toss until well coated.
- Heat a skillet to medium high heat. Add coconut oil.
- Place nuggets into heated pan. Cook until nice and browned on all sides. About 3 minutes per side. Once browned remove from skillet and let rest. *Note that chicken will continue to cook as it cools.
- Serve warm or at room temperature.
- Great for picnics, BBQ’s, kids parties, or just because!
- Prep Time: 15 minutes
- Cook Time: 6-8 minutes