Herbed Chicken Nuggets and Bacon Pasta

Herbed Chicken Nuggets and Bacon Pasta

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 to 3
Author Connie Veneracion


  • 250 grams chicken fillets (thighs or breasts, either will work)
  • salt
  • pepper
  • 1/3 cup flour
  • 1 egg beaten
  • 1 cup panko (Japanese bread crumbs) mixed with 1 teaspoon dried basil and 1 teaspoon dried oregano
  • cooking oil for deep frying


  • Pat the chicken fillets dry with paper towels. Cut into one-and-a-half-inch cubes. Sprinkle generously with salt and pepper.
  • Place the chicken in resealable bag. Add the flour. Seal and shake to coat each piece. Discard any excess flour.
  • Dip each chicken cube in beaten egg then roll in the panko-herb mixture.
  • Heat enough cooking oil to reach a depth of two inches. Over medium heat, fry the breaded chicken in batches until golden brown.
  • Serve the herbed chicken nuggets by themselves, with rice, bread or pasta.