PANKO CHICKEN NUGGETS
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
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 408 calorie, Fat 24 grams, SaturatedFat 2.5 grams, Cholesterol 108 milligrams, Sodium 329 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 28 grams, Sugar 1 grams
BAKED CHICKEN NUGGETS WITH EASY HOMEMADE BARBECUE SAUCE
Provided by Catherine McCord
Categories main-dish
Time 30m
Yield 20 nuggets
Number Of Ingredients 13
Steps:
- For the nuggets: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Beat the egg in a shallow bowl. Place the panko, garlic powder, Italian herbs and salt in a separate shallow bowl and stir to combine.
- One at a time, dip the chicken chunks in the egg and then in the breadcrumbs. (Keep one hand dry to help adhere the breadcrumbs to the chicken.) Make sure the chicken chunks are completely coated. Place on the prepared baking sheet.
- Spray each nugget with nonstick spray. Bake until browned and cooked through, 18 to 20 minutes.
- For the barbecue sauce: In a small saucepan, stir together the ketchup, brown sugar, vinegar, Worcestershire sauce, garlic and paprika. Bring to a boil, stirring frequently. Reduce the heat to low and simmer until thickened, 2 to 3 minutes. Serve with the nuggets.
BAKED CHICKEN NUGGETS
Nuggets are a home run with kids, but admit it, you love them too. These are baked, so you can enjoy them guilt-free. A three-step breading method -- coating chicken pieces in flour, egg, and breadcrumbs -- seals in moisture and gives a crisp crunch without a lot of added fat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Cut chicken into 2-inch pieces. Spread panko on a rimmed baking sheet and bake until golden brown, 6 to 8 minutes. Transfer 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 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 panko, pressing to adhere. Place on rack.
- Bake until chicken is cooked through, 12 minutes, flipping halfway through. Serve nuggets with sauce.
Nutrition Facts : Calories 359 g, Fat 12 g, Fiber 1 g, Protein 32 g, SaturatedFat 4 g
BAKED PANKO CHICKEN NUGGETS
These are a more adult version of chicken nuggets that are really easy to make, lower in fat than the traditional style nuggets, and classy enough to serve to company. Great with any dipping sauces.
Provided by Meghan
Categories Chicken Breast
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 7
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.
PANKO CHICKEN NUGGETS (WITH 2 SAUCES)
This recipe is from Martha Stewart. I thought these were going to wind up being a little bland, but they are so tasty! I want to note that the recipe says to bake the Panko for 6-8 minutes, however the first time I did this they turned black and smoked up my kitchen! I am certain my oven was at the recommended temperature (400 degrees) because I have an oven thermometer in there. So, just be sure you use caution and keep a very close eye to avoid burning the life out of your breadcrumbs.
Provided by StephanieNS
Categories Chicken
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 262.6, Fat 11.3, SaturatedFat 3.5, Cholesterol 184.6, Sodium 576.3, Carbohydrate 16.1, Fiber 0.6, Sugar 0.6, Protein 22.6
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HOMEMADE CHICKEN NUGGETS WITH PANKO
From herwholesomekitchen.com
5/5 (1)Category Main CourseCuisine AmericanTotal Time 30 mins
- In a medium bowl, stir together the panko breadcrumbs, Italian seasoning, garlic powder, and salt & pepper to taste.
- Prepare the nuggets: dip each nugget into the eggs and then into the panko breadcrumbs. The nuggets should be covered with egg and then breadcrumbs on all sides. Set aside the coated nuggets. You may not use all of the breadcrumbs or eggs.
- Cook the nuggets: heat 2 tablespoons oil in a large skillet over medium heat. Add the nuggets to the skillet in a single layer (cook in batches if necessary, adding 1 – 2 tablespoon of oil each time you add nuggets to the pan). Cook the nuggets for 5 – 7 minutes, flipping to brown them on all sides. If your nuggets start to become dry, add more oil to the pan.
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4.9/5 (111)Calories 227 per servingCategory Dairy Free, Dinner, Low Carb, Nut Free
- Add panko breadcrumbs to a large baking sheet and spread out in an even layer. Spray breadcrumbs with nonstick olive oil cooking spray. Bake for 2 minutes, then stir breadcrumbs (or just give the pan a shake) and then bake for 2-3 minutes or until breadcrumbs are golden brown. Keep heat in the oven.
- Transfer breadcrumbs to a medium bowl. Whisk in spices: salt, black pepper, onion powder, paprika, garlic powder and cayenne pepper. Set aside.
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