Parmesan chicken nuggets
Writer: Evan Brooks | My Rating: 3.2/5 | Site Rating: 4.4/5
I reached for Parmesan chicken nuggets because leftovers matter when you’re cooking for one.
As it warmed, the kitchen smelled like cinnamon humming under it all. I worked clean: cutting board to the left, waste bowl to the right; it keeps my head calm.
Salt early, adjust late; it kept the flavors walking forward instead of shouting.
I considered texting a friend to come by, then decided to enjoy the quiet instead.
The mouthfeel surprised me—clean edges with a soft center that didn’t collapse.
A small pinch of flaky salt at the end made the flavors feel deliberate, not accidental.
I’d pour a light red or a crisp pilsner; both cut the richness in a friendly way.
It survived the lunch desk test—no regrets at noon.
Brushing the crust with garlic butter would help it carry the filling better.
If parmesan chicken nuggets recipe brought you here, the short answer is: it’s worth making—with tweaks.
It earns a slot in rotation if you finish with acid and fresh herbs.
