Panko Cucumber Nuggets Recipes

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PANKO CHICKEN NUGGETS



Panko Chicken Nuggets image

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

1 large egg
1/3 cup buttermilk
1 pound boneless skinless chicken breast, cut into bite-size pieces
1 1/2 cups panko bread crumbs
1/4 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper
1/2 cup canola or vegetable oil
Ranch, honey mustard or barbecue sauce for dipping, optional
Carrot, cucumber and or celery sticks, optional

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

PARMESAN PANKO CHICKEN POPPERS



Parmesan Panko Chicken Poppers image

I was playing around in the kitchen and this is what I came up with, so I decided to share it with you. These nuggets go well with a sweet chili sauce. Enjoy!

Provided by alisha

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 18m

Yield 8

Number Of Ingredients 10

2 cups panko bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon garlic powder
2 eggs
1 tablespoon milk
1 cup all-purpose flour
1 ½ pounds skinless, boneless chicken breast, cut in bite-sized pieces
oil for frying

Steps:

  • Combine panko bread crumbs, Parmesan cheese, salt, pepper, and garlic powder in a food processor; blend until finely crushed. Put panko mixture in a bowl.
  • Whisk eggs and milk in a separate bowl to make an egg wash. Place flour in a bowl.
  • Coat chicken pieces in flour; dip them into egg wash. Press into panko mixture to coat, shaking off excess.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry chicken in batches, until no longer pink in the center and the juices run clear, about 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 396 calories, Carbohydrate 36.3 g, Cholesterol 96.1 mg, Fat 21.2 g, Fiber 0.7 g, Protein 20.7 g, SaturatedFat 4.3 g, Sodium 617 mg, Sugar 0.3 g

PANKO CUCUMBER NUGGETS



Panko Cucumber Nuggets image

A yummy crispy appetizer or snack! Juicy chunks of cucumber coated in panko and spices and then fried till crispy. With ranch dressing for dipping, these were SO GOOD!

Provided by Miss Karyn

Categories     Cheese

Time 30m

Yield 24 nuggets, 2-4 serving(s)

Number Of Ingredients 11

1 cucumber
1/2 cup flour
1 egg
1 cup panko breadcrumbs, bread crumbs
2 tablespoons parmesan cheese
1/2 teaspoon cilantro
1/2 teaspoon garlic powder
1/8 teaspoon celery salt
1/8 teaspoon chili powder
vegetable oil
ranch dressing (or salad dressing of your choice)

Steps:

  • Peel cucumber and cut into 1 inch chunks.
  • Put the flour in one bowl, the egg in a second (and scramble it with a fork a little), and put the panko, cheese, and spices in a wide shallow bowl.
  • Coat cucumber chunks in flour, then the scrambled egg, then rolls in the panko spice mixture to coat.
  • Place your coated chunks on a plate and put in the fridge for 20 minutes.
  • Put enough oil into a small frying pan to cover the bottom generously. Put on low to medium heat. I tested my oil with a bit of breadcrumbs to see when it was hot enough.
  • Fry your chunks in batches, making sure to brown each side. I found it easiest to turn them with some tongs.
  • Place finished nuggets on a plate with a paper towel to drain off any extra oil.
  • Stick toothpicks in them and put a little dressing in a bowl for dipping. Crispy, crunchy on the outside, juicy and warm on the inside.

Nutrition Facts : Calories 410.8, Fat 7.3, SaturatedFat 2.4, Cholesterol 110.2, Sodium 512.2, Carbohydrate 69.2, Fiber 4.2, Sugar 6.4, Protein 16.6

PANKO CHICKEN NUGGETS



Panko Chicken Nuggets image

This is from the Food Network. My kids love chicken nuggets and, by making them myself, I know what's really in them. These are a little less fat too, and can be made even more so by using olive oil or cooking in the oven.

Provided by mapaklenk

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 large egg
1/3 cup buttermilk
1 lb boneless skinless chicken breast, cut into bite size pieces
1 1/2 cups panko breadcrumbs
1/4 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon italian seasoning
salt and pepper
1/2 cup vegetable oil

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.

Nutrition Facts : Calories 555, Fat 32.2, SaturatedFat 4.9, Cholesterol 119.5, Sodium 409.4, Carbohydrate 30.8, Fiber 1.9, Sugar 3.8, Protein 34

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