• skinless boneless chicken thighs
  • 1 cup panko, bread crumbs
  • 1/3 cup grated Parmesan
  • 1/4 teaspoon kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 1/3 cup flour
  • 2 large eggs, beaten
  • Spicy Dipping Sauce:
  • 1/4 cup ketchup
  • 2 tablespoons Sriracha (more of less depending on the amount of spice)
  • 2 tablespoons mayonnaise

These are chicken nuggets the whole family will love
Tales of the Dinner Belle
By Brenda Stanley
I have a grandson that loves chicken nuggets. I realize this isn’t unique as most kids love them. I have never felt the same about the greasy and formed little chunks of pseudo food. But I’ve created my own version that I love and so does my grandson. I even make them when the grandkids aren’t over for dinner. These chicken strips are baked and coated in a delicious parmesan crust. They are super moist and tender because I use chicken thighs instead of breasts. I also whip up a sauce that is both tangy and spicy. When the kids are here I use less Sriracha and when they aren’t I really spice it up. This is one dish everyone will love.
Belle’s Baked Chicken Tenders with Spicy Dipping Sauce
4 skinless boneless chicken thighs
1 cup panko, bread crumbs
1/3 cup grated Parmesan
1/4 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
1/3 cup flour
2 large eggs, beaten
Spicy Dipping Sauce:
1/4 cup ketchup
2 tablespoons Sriracha (more of less depending on the amount of spice)
2 tablespoons mayonnaise
Combine all the ingredients for the Spicy Dipping Sauce and chill.
Cut the chicken into 2-3 inch pieces. Combine the panko, parmesan cheese, and salt in a shallow dish. Place the flour in another dish and the beaten eggs in another. Dip the chicken pieces into the flour, then into the eggs, and then the panko mixture. Place them on a rimmed baking pan that has been sprayed with cooking spray. Bake at 400 degrees for 10 minutes. Turn the chicken and bake another 5-10 minutes or until golden brown and chicken is no longer pink inside. Serve with the dipping sauce.