Panko Chicken Nuggets With 2 Sauces Recipes

PANKO CHICKEN NUGGETS

Steps:

• 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.

PANKO CHICKEN NUGGETS (WITH 2 SAUCES)

Steps:

• Preheat oven to 400 degrees.
• Cut chicken into 2 inch pieces.
• Spread breadcrumbs on a rimmed baking sheet and bake until golden brown, about 6-8 minutes (remember to keep a close eye on them!).
• Transfer breadcrumbs to a shallow dish, then add parmesan and 1/2 teaspoon salt; drizzle with oil and stir to combine.
• Place flour and eggs in separate shallow dishes.
• Increase oven temperature to 450 degrees.
• Set a wire rack in a rimmed baking sheet; lightly coat rack with cooking spray.
• In batches, coat chicken in flour, shaking off excess, dip in egg, then coat with breadcrumbs, pressing to adhere.
• Place chicken pieces on rack and bake until cooked through, 12 minutes, flipping halfway through.
• FOR HONEY MUSTARD SAUCE: Combine 3 tbsp dijon mustard and 2 tbsp each of mayonnaise and honey.
• FOR SPICY KETCHUP: Combine 1/4 ketchup, 3 tbsp spicy chili sauce (Sriracha), and 2 tbsp mayonnaise.

BAKED PANKO CHICKEN NUGGETS

Steps:

• Cut chicken into bite size nugget pieces.
• Mix in bowl with oil, garlic, salt, pepper and chili power to taste. You can add variety here, but using whatever type of seasonings you want!
• Allow to marinate for 30 minutes.
• DO NOT drain. Stir in panko bread crumbs into the chicken until well coated and allow to sit for 5-10 minutes to absorb the moisture and stick better.
• Bake in a glass dish for 15 minutes at 475 degrees.
• Serve with dipping sauces.

SPICY CHICKEN NUGGETS

Steps:

• Preheat oven to 400°. In a shallow bowl, mix bread crumbs, cheese and, if desired, chipotle pepper. Place butter in a separate shallow bowl. Dip chicken pieces in butter, then in crumb mixture, patting to help coating adhere., Place chicken on a greased 15x10x1-in. baking pan; sprinkle with remaining crumb mixture. Bake 20-25 minutes or until no longer pink.

PANKO CHICKEN NUGGETS

Steps:

• 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.
• For those who want to make it healthier fry in extra virgin olive oil just enough to coat. You can also follow the recipe and place the coated nuggets on a cookie sheet and brush with the extra virgin olive oil and put in a 450' degree oven for about 10 minutes on each side. Watch them carefully as you want a golden brown, and, depending on your oven, times may vary. Lowfat buttermilk can also be used.