Panko Chicken Nuggets
Panko Chicken Nuggets takes approximately 20 minutes from beginning to end. One portion of this dish contains around 30g of protein, 33g of fat, and a total of 492 calories. This recipe serves 4. For $1.51 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 18 people have made this recipe and would make it again. If you have paprika, buttermilk, panko bread crumbs, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. A couple people really liked this main course. Overall, this recipe earns a good spoonacular score of 56%. Similar recipes include Crispy panko-coated eggplant nuggets, Panko Chicken, and Panko Chicken with Fresh Marinara.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
Ranch, honey mustard or barbecue sauce for dipping, optional
1/3 cup buttermilk
Carrot, cucumber and or celery sticks, optional
1 large egg
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 1/2 cups panko bread crumbs
1/4 teaspoon paprika
Salt and pepper
1 pound boneless skinless chicken breast, cut into bite-size pieces
1/2 cup canola or vegetable oil
Equipment:
baking sheet
paper towels
whisk
bowl
frying pan
Cooking instruction summary:
Whisk the egg and buttermilk in a medium bowl. Soak chicken pieces in egg mixture while you gather remaining ingredients. Meanwhile, in another shallow bowl combine panko with paprika, garlic powder, Italian seasoning, and salt and pepper, to taste. Set a rack on a cookie sheet lined with paper towels. Heat oil in a large skillet over medium heat. Lift chicken from buttermilk, letting excess liquid drain back into the bowl, then dip into panko and turn to coat on all sides. Carefully place chicken in oil and cook until they are golden and crispy and cooked through, about for 5 minutes per side. Transfer chicken to the rack to cool. Place in sealed container. Pack in a lunch box with their favorite veggies and ranch, honey mustard or barbecue sauce for dipping.
Step by step:
1. Whisk the egg and buttermilk in a medium bowl. Soak chicken pieces in egg mixture while you gather remaining ingredients. Meanwhile, in another shallow bowl combine panko with paprika, garlic powder, Italian seasoning, and salt and pepper, to taste. Set a rack on a cookie sheet lined with paper towels.
2. Heat oil in a large skillet over medium heat. Lift chicken from buttermilk, letting excess liquid drain back into the bowl, then dip into panko and turn to coat on all sides.
3. Carefully place chicken in oil and cook until they are golden and crispy and cooked through, about for 5 minutes per side.
4. Transfer chicken to the rack to cool.
5. Place in sealed container. Pack in a lunch box with their favorite veggies and ranch, honey mustard or barbecue sauce for dipping.
Nutrition Information:
covered percent of daily need
