Panko Cucumber Nuggets Recipes

PANKO CUCUMBER NUGGETS

Steps:

• Peel cucumber and cut into 1 inch chunks.
• Put the flour in one bowl, the egg in a second (and scramble it with a fork a little), and put the panko, cheese, and spices in a wide shallow bowl.
• Coat cucumber chunks in flour, then the scrambled egg, then rolls in the panko spice mixture to coat.
• Place your coated chunks on a plate and put in the fridge for 20 minutes.
• Put enough oil into a small frying pan to cover the bottom generously. Put on low to medium heat. I tested my oil with a bit of breadcrumbs to see when it was hot enough.
• Fry your chunks in batches, making sure to brown each side. I found it easiest to turn them with some tongs.
• Place finished nuggets on a plate with a paper towel to drain off any extra oil.
• Stick toothpicks in them and put a little dressing in a bowl for dipping. Crispy, crunchy on the outside, juicy and warm on the inside.

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.

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.