Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Panko Chicken Nuggets
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- Level: Intermediate
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 408 calorie
- Total Fat
- 24 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 108 milligrams
- Sodium
- 329 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 1 grams
- Protein
- 28 grams
- Sugar
- 1 grams
Few foods are more kid-friendly than nuggets, but do you ever wonder what's in them? Rest assured with these easy homemade ones. They can be breaded in advance and fried up the day of, or just bread and fry them the night before for maximum convenience. Buttermilk and panko makes them both tender and crispy, and your kids will love them
- Level: Intermediate
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 408 calorie
- Total Fat
- 24 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 108 milligrams
- Sodium
- 329 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 1 grams
- Protein
- 28 grams
- Sugar
- 1 grams
Ingredients
Directions
- 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.
