Crispy Chicken Nuggets Recipes

Steps:

• In a plastic bag, mix the flour, seasoned salt and some salt and pepper. In a bowl, mix the eggs with 2 tablespoons water. In a separate bowl, add the breadcrumbs.
• Shake the chicken pieces in the bag to coat. In batches, dip them in the egg wash, then in the breadcrumbs.
• Heat about 2 inches of vegetable oil in a large skillet over medium-high heat until a few breadcrumbs dropped in the oil start to sizzle immediately. Fry the chicken, in batches if needed, until golden brown and cooked through, a couple minutes per side. Drain on a paper towel and serve with ketchup.

Steps:

• Beat egg, salt, and pepper together in a bowl. Pour crushed cereal into a separate bowl. Coat chicken pieces in egg mixture. Press chicken pieces into cereal until coated.
• Heat oil and butter together in skillet over medium heat; cook and stir chicken until coating is golden brown and meat is no longer pink in the center, about 7 minutes.
• Whisk preserves and water together in a saucepan over medium-low until heated through and smooth, 2 to 3 minutes. Serve apricot sauce with chicken nuggets.

Steps:

• Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.
• Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated.
• Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.

Steps:

• Smush the crisps into little bits.
• Cut the chicken breast into small bite sized chunks.
• One at a time, add a piece of chicken to the bag and shake it around a bit. Squeeze to help the the crisps stick to the chicken.
• Continue until you have either run out of chicken or crisps! (don't eat any leftover crisps that have come into contact with the raw chicken).
• Place the coated chicken onto a baking tray.
• Bake in the centre of a pre-heated oven for 12 minutes at 200°C/400°F
• Serve with ketchup, mayo or whatever you like!
• Enjoy!

Steps:

• In a shallow bowl, combine the bread crumbs, Parmesan cheese and seasonings. Place butter in another shallow bowl. Dip chicken in butter, then roll in bread crumb mixture. , Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 15-20 minutes or until chicken is no longer pink.

Steps:

• Place chicken in a medium bowl. Season with salt and pepper, add yogurt, and toss until coated. Let stand at room temperature 15 minutes (or refrigerate, covered, up to 2 hours).
• Place panko in a shallow bowl. Using a fork, toss a few chicken pieces at a time in panko to coat; pat to adhere.
• Pour enough oil in a large straight-sided skillet to reach 1/2 inch up the sides. Heat over medium-high; oil will be ready when a panko crumb sizzles when tossed in. Working in batches, cook chicken, turning halfway through with tongs, until golden brown and cooked through, 4 to 5 minutes per batch.
• Transfer to a wire-rack-lined baking sheet; season with salt. (Remove and discard any bits of coating in cooking oil with a slotted spoon before cooking remaining batches.)

Steps:

• Instructions.
• Fill fryer or heavy bottomed pot with at least 2 inches of peanut oil. Bring to 350 degrees F.
• Combine remaining ingredients except chicken in a medium bowl and whisk until smooth.
• Add chicken and toss to coat. Let sit in fridge while oil heats up (10 minutes).
• When oil is ready fry the chicken pieces in batches, until golden brown (about 4-5 minutes). Remove chicken from fryer and let drain on a paper towel lined plate.
• Enjoy!

Steps:

• In a large bowl, combine 1 cup panko, the milk, egg, garlic powder and 1 teaspoon salt. Stir together and let sit for 5 minutes.
• Add the chicken and 3/4 cup Parmesan. Stir with your hands until combined, avoiding overmixing. Roll into 24 balls about the size of a golf ball (about 2 tablespoons each) and place on a sheet pan or plate. In a medium bowl, stir together the remaining ¾ cup panko and ¼ cup Parmesan. Toss each meatball in the panko-cheese mixture, pressing gently to adhere. (To avoid a big mess, designate one "wet hand" for touching the meatballs and one "dry hand" for tossing in the panko.) Refrigerate for 5 minutes.
• In a large (12-inch) skillet, heat 2 tablespoons butter and 1 tablespoon oil over medium. When foaming, add half the meatballs. Cook, turning often and reducing the heat if needed to prevent burning, until golden brown and cooked through, 7 to 10 minutes. Transfer to a plate.
• Reduce the heat to medium-low and remove any dark oil or loose panko from the skillet with a spoon or paper towel. (The skillet will be hotter at this point, so reducing the heat ensures even cooking for both batches.) Add the remaining 2 tablespoons butter and 1 tablespoon oil. When foaming, add the remaining meatballs and cook, turning often, until golden brown and cooked through, 7 to 10 minutes. Transfer to the plate.