Chicken nuggets is always a good idea! I personally avoid frying so these are oven baked and a little bit healthier, extra crispy because of the rusks i use and extra soft because i use chicken thighs instead of breast.

Ingredients

(makes 24 nuggets)

• 680 grams chicken thighs, boneless & skinless
• 1-2 eggs depending their size
• 3 tablespoons flour
• 1 cup of Cretan barley rusks smashed in the blender (i also used Kythirian olive oil rusks)
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon paprika
• salt/pepper
• 1/4 cup olive oil

Instructions

• Cut the chicken and season well with salt and pepper.
• Get ready and have your bowls in a row…The first bowl with the flour, the second with the eggs and the third one with the rusks mixed with Parmesan, paprika, salt and pepper.
• Pour the flour on the chicken and mix to go everywhere.
• Dive one-by-one each piece in the egg and then in the rusk mix and coat it well with your hand.
• Place them in a non-stick oiled pan and pour the rest of the oil on top.
• Cook for 30 minutes in 180C (356F).
• Always cut the biggest piece in half to check if the chicken is well cooked before you take them off the oven.