Panko Chicken Nuggetsbites Recipes

CRISPY PANKO CHICKEN BREASTS

Steps:

• Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
• Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.

PANKO CHICKEN NUGGETS

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.

BAKED PANKO CHICKEN NUGGETS

Steps:

• Cut chicken into bite size nugget pieces.
• Mix in bowl with oil, garlic, salt, pepper and chili power to taste. You can add variety here, but using whatever type of seasonings you want!
• Allow to marinate for 30 minutes.
• DO NOT drain. Stir in panko bread crumbs into the chicken until well coated and allow to sit for 5-10 minutes to absorb the moisture and stick better.
• Bake in a glass dish for 15 minutes at 475 degrees.
• Serve with dipping sauces.

SPICY PANKO CHICKEN NUGGETS

Steps:

• Heat oven to 400°F.
• Mix mayo and wing sauce until blended. Add to chicken in large bowl; toss until chicken is evenly coated with mayo mixture.
• Add chicken, 3 or 4 chicken pieces at a time, to coating mix in shaker bag; shake until evenly coated. Place on rimmed baking sheet sprayed with cooking spray. Discard any remaining coating mix.
• Bake chicken 15 min. or until done. Serve with dressing.

PANKO CHICKEN NUGGETS

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.
• For those who want to make it healthier fry in extra virgin olive oil just enough to coat. You can also follow the recipe and place the coated nuggets on a cookie sheet and brush with the extra virgin olive oil and put in a 450' degree oven for about 10 minutes on each side. Watch them carefully as you want a golden brown, and, depending on your oven, times may vary. Lowfat buttermilk can also be used.

PANKO CHICKEN TENDERS WITH LEMON-NUT DIPPING SAUCE

Steps:

• Combine flour, salt, and pepper with a fork in a bowl. Beat egg in a second bowl. Place panko in a third bowl.
• Dust chicken tenders with flour mixture to coat. Drench in egg, then in panko until completely coated.
• Bring oil up to sizzling in a large frying pan. Add tenders and fry until golden brown on the outside, no longer pink in the center, and the juices run clear, 3 to 5 minutes per side.
• Remove tenders to a paper towel-lined plate and sprinkle with Pecorino Romano cheese.
• Melt butter in a small saucepan. Add walnuts and saute for 1 minute. Transfer walnut-butter mixture to a food processor; add lemon juice and parsley. Pulse or puree to preferred consistency. Season with salt and pepper. Serve sauce with warm tenders.