Panko chicken nuggets

Who can say 'no' to a nugget?

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyMedium
1 large egg
85ml buttermilk
450g boneless skinless chicken breast, cut into bite size pieces
150g panko bread crumbs
1/4 tsp paprika
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper
125ml rapeseed or vegetable oil
Ranch, honey mustard or barbecue sauce for dipping, optional
Carrot, cucumber and or celery sticks, optional
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 baking sheet lined with paper towels.

2) Heat oil in a large pan or frying pan 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. Transfer chicken to the rack to cool. Place in sealed container. Pack in a lunch box with their favourite veggies and ranch, honey mustard or barbecue sauce for dipping.

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