It’s amazing what getting off work at 6pm can do. I cannot believe I actually had the time to pop by the supermarket to pick up groceries and cook dinner! Of course, this enthusiasm for a mid-week homecooked meal all stemmed from a greedy craving for chicken nuggets.
I had wanted to make fresh breadcrumbs but was too lazy. So I simply used Japanese tempura crumbs mixed with grated Parmesan and garlic salt.
Then all you need is a piece of chicken breast cut into strips. Set up a coating station on your counter. Dip, coat and place on a baking sheet. Pop into the oven (200 degree celcius) and bake for fifteen minutes on each side.
I thought the chicken came out pretty well – crispy and golden brown. I dipped them in Japanese mayo and it was really yummy. No chicken carcasses or oil was used in the entire cooking process!