Chicken Nuggets

You can probably find this on every website possible and your mothers must have made a rendition of this many times but I put this together with a slight twist the other night and Aidan loved it. Normally, he will only eat chicken nuggets from Swansons or Wendy's. The measurements are estimations.

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.)
Vegetable oil

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.

1 comment:

  1. Just an FYI... they usually have chicken already cut into nugget sized pieces in the chicken section. They may not be as samll as you would like them but I find them finger friendly.