* ingredients:
+For 8 people
°3 cups (240g) rusks
°105 g (1 cup) grated parmesan
°2 tbsp. salt
°2 tbsp. black pepper
°2 tbsp. onion powder
°2 tbsp. smoked paprika
°1 ea. garlic powder
°1/2 tsp. Cayenne pepper
°4 eggs
°1/4 cup (60ml) milk
°2 pounds (1 kg) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) cubes
* Methods :
Preheated oven 400°F (200°C).
On a large baking sheet, spreading panko breadcrumbs
Bake for 2 mn or to breadcrumbs are golden. Remove from the oven, but leave oven at 400°F (200°C).
Transfer the breadcrumbs to a medium bowl. Add the parmesan and stir in the spices: salt, black pepper, onion powder, smoked paprika, garlic powder and chilli and mix well. For reservations.
In another medium bowl, whisk together eggs and milk. For reservations.
Placing parchment paper on baking sheet.
Dip each chicken cube in the egg mixture, then use tongs to hold each piece of chicken and coat them in the breadcrumb mixture. Place the chicken pieces on the prepared cookie sheet, spacing the pieces 2.5 cm apart.
Bake for 20 minutes, to cook through also temperature reaches 165°F using a meat thermometer.
Served with BBQ sauce, honey mustard, ketchup or sauce of your choice!
To freeze and reheat: Let chicken pieces cool completely before transferring to a cookie sheet. Freeze them on a cookie sheet to make sure they don’t stick together, then transfer the frozen chicken pieces to a freezer-safe bag or container and place them in the freezer for up to 2-3 months.
To reheat them, I recommend reheating them in the oven to crispy.
Enjoy !
