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
PANKO CUCUMBER NUGGETS
A yummy crispy appetizer or snack! Juicy chunks of cucumber coated in panko and spices and then fried till crispy. With ranch dressing for dipping, these were SO GOOD!
Provided by Miss Karyn
Categories Cheese
Time 30m
Yield 24 nuggets, 2-4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 410.8, Fat 7.3, SaturatedFat 2.4, Cholesterol 110.2, Sodium 512.2, Carbohydrate 69.2, Fiber 4.2, Sugar 6.4, Protein 16.6
PANKO CHICKEN NUGGETS
This is from the Food Network. My kids love chicken nuggets and, by making them myself, I know what's really in them. These are a little less fat too, and can be made even more so by using olive oil or cooking in the oven.
Provided by mapaklenk
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 555, Fat 32.2, SaturatedFat 4.9, Cholesterol 119.5, Sodium 409.4, Carbohydrate 30.8, Fiber 1.9, Sugar 3.8, Protein 34
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