Panko Chicken Nuggets

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A great recipe! My chicken was super juicy and it only marinated about 10 minutes in the buttermilk. I think next time I will add salt to the chicken first. I found the finished product a bit bland. Overall this is an excellent recipe. The texture of the crust from the Panko breadcrumbs is unbelievable. Yummy! I made Paula Deen's Honey Mustard Dipping sauce for these and barely made it to the dinner table... I couldn't resist.

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Excellent. I also baked mine and they were so moist and juicy! My 3 yr old helped making them and this is so easy it is great to introduce the love of cooking to children. She even wanted some for breakfast this morning!

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This is absolutely a go-to recipe for chicken nuggets! Print it out, put it in your recipe box - it is a no-brainer! Easy to make, and the whole family will love it!!!

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Maybe what they are talking about when they say healthy is that with canola, olive oil, etc... is that it is a heart healthy oil due to the fact that it is not artery clogging, like frying in crisco way back in the day. I don't think it means weight control and the hips. I will try these both ways as others have said.

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A quick and easy meal or snack. I baked half the batch and fried the other half to see which tasted better. Hubby and I both agree the baked is more flavorful and juicier. If your kids are a on the picky side, I'd lay off the italian spices as you can definitely taste them in the baked version. All 3 kids (ages 2, 3 and 5 and hubby ate these with gusto.

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The Panko Chicken Nugget recipe gives you a light and crispy nugget, perfectly suited for children and adults alike. Panko crumbs gives this classic a wonderfully golden crust, but if your palette demands flavor beyond that of the dipping sauce you choose, then some adjustments must be made. I would suggest the following additions:

Add to the buttermilk mixture:
2 TB honey
1/4 cup chicken broth

Add to the Panko mixture:
1/2 tsp Dry Mustard
1 tsp Onion Powder
1 (more tsp Garlic Powder
1/2 tsp kosher salt

**One last thing that makes or break this dish is your oil temp. To avoid greesey food, do not drop your chicken in oil that is less than 350 degrees.

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I made these last night for my family and we all loved them! They were so light and crisp. I soaked the chicken in the buttermilk and eggs for 12 hours because Alton Brown says that buttermilk needs 12 to 24 hours to really get into the chicken. They were so delicious there were no leftovers.

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When I was a kid, back in the 40s, my fave food was southern fried chicken. On my birthday, my mother made it for me. It was the first recipe I ever learned to make on my own. Then, of course, we learned of the dangers of fried food, and the saved bacon fat from my mother's recipe was the next thing to go. The third change was removing all the skin from the chicken (EW!, and I ended up with no southern fried chicken anymore. I still eat chicken -- all the time, in fact -- but never southern fried. However, this recipe comes close, believe it or not. Hubby and I like it very much, and for the first time ever, we checked out the dippings -- ranch, BBQ sauce, and honey mustard (actually we used "Durkees" Sauce, YUM!. Because I'm lactose intollerant, I had to use soy milk, and I made it into a form of buttermilk by adding lemon juice. I imagine the real thing -- real buttermilk -- is probably incredibly good, although my version wasn't bad at all, and totally safe. I never eat fried foods (I can't stand potatoes, even fried -- EW!, at my age fried foods are not good for me, but on occasion, I'll make these, maybe just for my birthday, just like when I was a silly kid . . . and I'll even remember the Durkee's for dipping (I hope.

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We need to be able to find out the health statistics such as calories, fat, sodium and others for ALL recipes that are on Food Networks web site. Other sites give this, why can't Food Network.

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I originally gravitated toward this recipe with my 7-yr-old son in mind but thought, what the heck, why not make it for the whole family. Good choice! I used chicken tenders and thought they tasted great without adding extra the extra after-work time to cut the chicken into smaller pieces.

Panko is a wonderful choice for the breading and its light texture lends itself well to a variety of herbs and spices. I chose to go a little light on those to placate the little one but feel free to pump up the volume and add whatever spices that suit you and your family best.

Glad I ran across these again - a lunch-time treat for my son next week! Perfect finger food that's fun for kids and grownups alike.