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Parmesan Crunch Chicken Nuggets
These aren’t your average chicken nuggets. Each piece of juicy chicken is coated in a rich Parmigiano Reggiano crust that turns intensely savoury, crisp and deeply golden as it cooks — delivering the kind of crunch that gives way to impossibly tender chicken underneath.
Prepare the Chicken - Cut each mini chicken fillet into two neat pieces and arrange across a tray. Season generously with sea salt, freshly cracked black pepper and garlic powder, ensuring every piece is evenly coated and well seasoned.
Create the Parmesan Coating - Prepare three shallow bowls: flour in the first, beaten egg in the second and breadcrumbs in the third. Lightly season both the flour and egg. Fold the finely grated Parmigiano Reggiano and chopped parsley through the breadcrumbs until evenly distributed.
Working in batches, coat each piece of chicken through the flour, then egg, finishing in the parmesan crumb. Press gently to help the coating cling and form an even crust. Place onto a clean tray until ready to cook.
Cook the Chips - Heat the air fryer to 180°C and cook the chips for approximately 15 minutes, turning once halfway through, until crisp, golden and lightly blistered. Oven cooking works equally well — bake at 220°C / 200°C fan / Gas Mark 7 following packet timings.
Make the Pickle & Dill Dip - Combine the aioli, mustard, chopped gherkins and fresh dill in a bowl and stir until smooth and evenly mixed. The result should be creamy with enough sharpness to balance the richness of the chicken. Chill until needed.
Fry the Chicken - Add a shallow layer of light olive oil to a sauté pan and heat to 180°C. Fry the chicken in batches, allowing space between each piece so the crust stays crisp. Cook for around 5–6 minutes in total, turning once, until deeply golden and cooked through.
Transfer to a wire rack rather than paper — the airflow keeps the coating exceptionally crisp.
Finish & Serve - Divide the hot chips between warm plates and arrange the parmesan chicken alongside. Spoon the pickle dip into small bowls and serve with lemon wedges for squeezing over at the table.
Crisp parmesan. Juicy chicken. Sharp pickle richness and hot chips underneath. The kind of meal that starts as lunch and somehow becomes the highlight of the day.
A few details make all the difference
01
Keep one hand dry and one hand wet
When breading the chicken. This prevents the coating from clumping on your fingers and keeps the crumb mixture light and even.
02
Press the parmesan crumb firmly onto each piece
Then chill the coated chicken for 10–15 minutes. This helps the crust set and stay attached during frying.
03
Prepare the dip in advance
Refrigerate it until serving. The resting time allows the dill, mustard and gherkin flavours to develop while keeping the dip cool and refreshing.
Why this recipe works
These are something else entirely — tender pieces of chicken wrapped in a deeply savoury Parmigiano Reggiano crust and fried until impossibly crisp and golden. The 18-month aged cheese brings a rich, salty depth and an almost buttery finish that turns a familiar comfort food into something worth lingering over. Served hot with thick-cut chips and your favourite dip, this is weekend food done properly — nostalgic at heart, but dressed for Table Number Seven.
Cook’s notes
Dry chicken = better crunch
Pat the chicken completely dry before seasoning. Any surface moisture softens the crumb and stops that deep golden finish.
Rest the crumb before frying
Once coated, leave the chicken on a tray for 10–15 minutes before cooking. It helps the coating cling properly and gives a cleaner, crisper crust.
Watch the oil temperature
Aim for 175–180°C. Too cool and the nuggets absorb oil; too hot and the parmesan darkens before the chicken cooks through.
Prepare the Chicken - Cut each mini chicken fillet into two neat pieces and arrange across a tray. Season generously with sea salt, freshly cracked black pepper and garlic powder, ensuring every piece is evenly coated and well seasoned.
Create the Parmesan Coating - Prepare three shallow bowls: flour in the first, beaten egg in the second and breadcrumbs in the third. Lightly season both the flour and egg. Fold the finely grated Parmigiano Reggiano and chopped parsley through the breadcrumbs until evenly distributed.
Working in batches, coat each piece of chicken through the flour, then egg, finishing in the parmesan crumb. Press gently to help the coating cling and form an even crust. Place onto a clean tray until ready to cook.
Cook the Chips - Heat the air fryer to 180°C and cook the chips for approximately 15 minutes, turning once halfway through, until crisp, golden and lightly blistered. Oven cooking works equally well — bake at 220°C / 200°C fan / Gas Mark 7 following packet timings.
Make the Pickle & Dill Dip - Combine the aioli, mustard, chopped gherkins and fresh dill in a bowl and stir until smooth and evenly mixed. The result should be creamy with enough sharpness to balance the richness of the chicken. Chill until needed.
Fry the Chicken - Add a shallow layer of light olive oil to a sauté pan and heat to 180°C. Fry the chicken in batches, allowing space between each piece so the crust stays crisp. Cook for around 5–6 minutes in total, turning once, until deeply golden and cooked through.
Transfer to a wire rack rather than paper — the airflow keeps the coating exceptionally crisp.
Finish & Serve - Divide the hot chips between warm plates and arrange the parmesan chicken alongside. Spoon the pickle dip into small bowls and serve with lemon wedges for squeezing over at the table.
Crisp parmesan. Juicy chicken. Sharp pickle richness and hot chips underneath. The kind of meal that starts as lunch and somehow becomes the highlight of the day.
Cook’s notes
Dry chicken = better crunch: Pat the chicken completely dry before seasoning. Any surface moisture softens the crumb and stops that deep golden finish.
Rest the crumb before frying: Once coated, leave the chicken on a tray for 10–15 minutes before cooking. It helps the coating cling properly and gives a cleaner, crisper crust.
Watch the oil temperature: Aim for 175–180°C. Too cool and the nuggets absorb oil; too hot and the parmesan darkens before the chicken cooks through.
Cooking mode
Parmesan Crunch Chicken Nuggets
Prepare the Chicken - Cut each mini chicken fillet into two neat pieces and arrange across a tray. Season generously with sea salt, freshly cracked black pepper and garlic powder, ensuring every piece is evenly coated and well seasoned.
Create the Parmesan Coating - Prepare three shallow bowls: flour in the first, beaten egg in the second and breadcrumbs in the third. Lightly season both the flour and egg. Fold the finely grated Parmigiano Reggiano and chopped parsley through the breadcrumbs until evenly distributed.
Working in batches, coat each piece of chicken through the flour, then egg, finishing in the parmesan crumb. Press gently to help the coating cling and form an even crust. Place onto a clean tray until ready to cook.
Cook the Chips - Heat the air fryer to 180°C and cook the chips for approximately 15 minutes, turning once halfway through, until crisp, golden and lightly blistered. Oven cooking works equally well — bake at 220°C / 200°C fan / Gas Mark 7 following packet timings.
Make the Pickle & Dill Dip - Combine the aioli, mustard, chopped gherkins and fresh dill in a bowl and stir until smooth and evenly mixed. The result should be creamy with enough sharpness to balance the richness of the chicken. Chill until needed.
Fry the Chicken - Add a shallow layer of light olive oil to a sauté pan and heat to 180°C. Fry the chicken in batches, allowing space between each piece so the crust stays crisp. Cook for around 5–6 minutes in total, turning once, until deeply golden and cooked through.
Transfer to a wire rack rather than paper — the airflow keeps the coating exceptionally crisp.
Finish & Serve - Divide the hot chips between warm plates and arrange the parmesan chicken alongside. Spoon the pickle dip into small bowls and serve with lemon wedges for squeezing over at the table.
Crisp parmesan. Juicy chicken. Sharp pickle richness and hot chips underneath. The kind of meal that starts as lunch and somehow becomes the highlight of the day.
A letter from table number seven
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