Using real chicken, of course!

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!

 
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