Healthy Chicken Nuggets & Homemade French Fries
The classic comfort-food meal gets a nourishing revamp with these healthy chicken nuggets and homemade french fries! Panko breaded chicken breast is pan-fried in avocado oil and french fries are baked until roasted perfection
Ingredients
- 2 chicken breasts or 1.5 lbs chicken tenders
- 1 1/2 cups panko bread crumbs
- 2 eggs
- 1 cup all-purpose flour
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp Italian or Tuscan Seasoning
- 2 russet potatoes
Instructions
- Cut washed russet potatoes into fry shapes. Add to a large bowl and soak in cold water for at least 30 minutes. I like to stick the bowl in the fridge and leave it for at least an hour or two. This step removes the starch from the potatoes so that they get crispier.
- After potatoes have soaked, remove and lay them on a towel to dry.
- Line a baking sheet with parchment paper and preheat the oven to 350.
- Season the potatoes with a healthy drizzle of avocado oil (1-2 tbsp), 1 tsp salt, ½ tsp black pepper, 1 tbsp Italian or Tuscan seasoning. You can also add garlic powder, onion powder, paprika or cumin if you want.
- Bake the fries at 350 for 20 minutes, then turn the oven to 425 and bake for another 20 minutes or until golden brown, flipping halfway if desired.
- Slice chicken breasts in half lengthwise and then cut into nugget shapes. The less thick, the better.
- Set up a dredging station by whisking 2 eggs in a bowl, spreading panko on one half of a plate and the flour on the other (or use two separate plates). Season the panko with 1 tsp salt, ½ tsp black pepper & 1 tbsp Italian/Tuscan seasoning.
- Bread the chicken by first coating in flour, then dipping in egg, then coating in seasoned panko. Shake off excess.
- Heat a large skillet over medium heat and add avocado oil in a visible, thin layer.
- Add nuggets to the pan, being careful not to overcrowd, and cook for about 10 minutes, until brown on all sides and cooked through.