Chicken Nuggets
With a nice flavorful coating, these Chicken Nuggets are a family favorite. It’s a quick and easy dish to make and everyone loves it.
Ingredients
- 1 cup vegetable oil, for frying or as needed tips & tricks
- 1 cup seasoned Panko breadcrumbs, ground
- 1/2 cup seasoned Panko breadcrumbs
- 2 large free-range eggs, beaten
- 1 tbsp. milk
- 1/2 tsp. hot sauce such as Cholula
- 1/2 cup unbleached all-purpose flour
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. smoked paprika
- 1/2 tsp. ground Himalayan sea salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 2 large skinless boneless chicken breasts, cut into 1-inch pieces
Directions
- In a shallow skillet, heat the oil on medium heat until it reaches 375ºF/190ºC.
- In a shallow dish, add breadcrumbs (both ground and coarse) and stir to mix; set aside
- In another shallow dish, add beaten eggs, milk and hot sauce; stir and set aside.
- In a large re-sealable plastic bag, add flour, garlic, onion, paprika, salt and pepper. Close the bag and shake it until the ingredients are well blended.
- Working in batches, place the chicken pieces in the bag, close and toss to coat.
- Transfer the coated pieces to the egg mixture and then the breadcrumbs, tossing to coat. Gently shake off any excess coating before placing them on a plate while working with the others.
- Preheat oven to 170ºF/77ºC.
- Working in batches, add the chicken pieces to the oil and fry until golden brown, about 3 to 4 minutes.
- Using a spider strainer, transfer to a baking sheet lined with parchment paper with a wire rack sitting on top.
- Transfer the fried ones to the preheated oven to keep them warm while frying the others.