Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Panko Chicken Nuggets
- 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
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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.
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52 Reviews
lglavishMay 6, 2023
Fantastic! We just processed 45 chickens and I used this recipe for some of the chicken oysters and other morsels.
Rosi ZamarripaJanuary 24, 2021
Amazing
Jana S.September 5, 2020
Awesome recipe! I definitely added quite a bit more seasoning than called for, and as an adult I ate half of the whole thing for dinner with some cucumbers. I think it could last for 3 or 4 servings for kids or less hungry adults lol.
Lilit K.July 13, 2020
MMMMMmmmmmmmmn
Food Network UserMarch 24, 2020
Sounds great I'll have to give it a try for me and my grandkids.
Danielle L.February 13, 2020
Reminds me of culvers chicken tenders-but better!!! Family devoured them!!
Food Network UserNovember 20, 2019
I made these the 1st time tonight. After reading some reviews about being bland, this is all I did to tweak it: 1 tsp paprika, 2 tsp garlic powder, 3/4 tsp salt, 1/2 tsp pepper.
I used a pack of skinless boneless thighs, it was about 1 1/2 pounds so the amount of crumbs was perfect. I was winging it with the oil temp (I do have experience with frying fish stovetop), so I ended up doing about 3 min on each side at about 300 degree oil. I cut my thighs into bite size pieces, so that's probably why they cooked a bit faster. With these tweaks, they turned out flavorful & perfectly crispy & tender! Wonderful recipe - thank you!
Suzanne S.March 22, 2019
I made them for 12 people for a party, so I tripled the recipe. Everyone loved them so much I’ve been requested to cook them again for another party!!
Food Network UserJanuary 24, 2019
Soo good there were no leftovers lol
vyork1August 23, 2016
Awesome
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