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
THE BEST EVER CHICKEN NUGGETS
This recipe has been in our family for years. The only problem with it is that there's never enough. It's great for parties, too.
Provided by Nichole
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 45m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 514.9 calories, Carbohydrate 51.2 g, Cholesterol 162.2 mg, Fat 17.8 g, Fiber 2.4 g, Protein 35.6 g, SaturatedFat 3.3 g, Sodium 4174.7 mg, Sugar 0.4 g
CHICKEN NUGGETS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 8
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.
OVEN FRIED CHICKEN NUGGETS
You won't believe how good these are. I have used them as a weeknight dinner or even for a New Year's Eve party. They are fantastic! Just don't forget to spray them good with cooking spray before cooking.
Provided by Mika G.
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. Line jelly roll pan with foil. Trim fat from chicken. Cut chicken into 2-inch pieces.
- Place cornflakes, flour, paprika, salt and pepper in blender. Cover and blend on medium speed until cornflakes are reduced to crumbs. Pour into a bowl.
- Place chicken and buttermilk in a plastic bag with a zipper top; seal and refrigerate 5 minutes, turning once.
- Dip chicken into cornflake mixture to coat. Place in pan. Spray chicken with nonstick cooking spray.
- Bake about 30 minutes or until crisp and chicken is no longer pink in center. Serve with your favorite dipping sauce.
Nutrition Facts : Calories 236.4, Fat 2.2, SaturatedFat 0.6, Cholesterol 88.5, Sodium 454.5, Carbohydrate 14.9, Fiber 0.6, Sugar 1.4, Protein 37.1
BAKED CHICKEN NUGGETS
A real kid-pleaser! Adults will enjoy this recipe for a tasty appetizer, too! Serve warm with your favorite dipping sauces if desired.
Provided by Teresa C. Rouzer
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
- Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.
Nutrition Facts : Calories 308.4 calories, Carbohydrate 14.6 g, Cholesterol 81 mg, Fat 19.1 g, Fiber 1.4 g, Protein 19.3 g, SaturatedFat 11.4 g, Sodium 989 mg, Sugar 1.2 g
CRISPY OVEN FRIED BUFFALO CHICKEN STRIPS
I finally found a way to make my chicken fingers crispy! I try not to eat fried foods but I love fried chicken and chicken fingers and chicken nuggets! Everytime I try to make 'oven fried chicken' with regular bread crumbs or corn flakes or potato chips, it always ends up soggy. Well.. I finally tried Panko and it is a Godsend! And I've found the sour cream also helps a ton! For dips I use Blue Cheese and also mixed the Buffalo sauce with some honey and it turned out great. Enjoy!
Provided by JFluckie
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Put Panko in a bowl or pan (something you can fit the chicken into when dipping).
- Put the chicken into a gallon size zip lock bag.
- Toss in the paprika, cayenne, salt and Red Hot Buffalo sauce (just enough to coat the chicken).
- Seal the bag and smoosh the chicken around to coat evenly.
- Add the flour to the bag.
- Seal the bag again and shake to coat.
- Crack eggs into bowl, and whisk.
- Add sour cream. (start with 1/2 cup and add to make thicker).
- Beat well to incorporate. It will be thick.
- Grab your seasoned chicken, dish of breadcrumbs, bowl of batter, and lined sheet pan.
- Take a piece of chicken and shake it to knock off excess flour.
- Dip it into the batter to coat it on all sides.
- Drop the battered chicken into the breadcrumbs and turn it over a few times to coat the chicken.
- Place on sheet.
- Bake for 20-25 minutes, until the breading is lightly browned. Your final cooking time will vary depending on how thick your chicken tenders are.
- *I served with blue cheese dressing, more Buffalo sauce, and even some honey. YUMMY.
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