1/3-1/2 C Flour
1/2 tsp salt
1/8 tsp pepper
1 lb chicken breasts, cut into nugget-sized pieces (love those kitchen shears!)
2 eggs, lightly beaten
2 Tbs milk
1 1/2 C Japanese Panko breadcrumbs (for crunch and flavor - don't substitute - this is the twist! I know, not that exciting.)
Combine flour, salt and pepper in shallow dish. Combine eggs and milk in another shallow dish. Place Panko in yet another. Heat enough vegetable oil to coat the bottom of a fry/saute pan (I use a 12in pan with 2in sides) over medium to med-high heat. Dredge nuggets in flour combo, shaking off excess, then coat with egg combo and finally coat with Panko. Place as many nuggets in pan as possible without touching. Turn when golden on the bottom. Adjust the heat as needed (I was on med-low about halfway through cooking). Transfer to paper towel-lined plate. Salt to taste.