Chicken nuggets in panko breadcrumbs
Votes: 1
Time: 20 min.
Complexity: average
Servings: 4
Complexity: average
Servings: 4
Nutritional value per serving:
Calories 408, total fat 24 G., saturated fats 2.5 G., proteins 28 G., carbohydrates 18 G., fiber 1 G., cholesterol 108 mg, sodium 329 mg, sugar 1 G.
Calories 408, total fat 24 G., saturated fats 2.5 G., proteins 28 G., carbohydrates 18 G., fiber 1 G., cholesterol 108 mg, sodium 329 mg, sugar 1 G.
Kids love crispy chicken nuggets. But have you ever wondered what's in store-bought nuggets? Make them at home! It's quite simple, and you can be sure your child is getting a high-quality product. Small pieces of chicken breast are soaked in sour milk, then rolled in panko breadcrumbs mixed with spices, and fried in oil. The nuggets are incredibly juicy, covered in a super-crispy crust thanks to Japanese panko breadcrumbs. You can fry them in the evening, then pack them in a lunchbox with chopped vegetables in the morning and give them to your child for a snack at school.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large egg
- 1/3 cup of sour milk or kefir
- 450 g boneless, skinless chicken breasts, cut into bite-sized pieces
- 1.5 cups panko breadcrumbs
- 1/4 tsp paprika
- 1 teaspoon garlic powder
- 1 teaspoon Italian herb seasoning
- 0.5 cups of rapeseed or vegetable oil
- Ranch dressing, honey mustard or barbecue sauce for serving (optional)
- Carrot, cucumber and/or celery sticks (optional)
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Recipes with similar ingredients: eggs, sour milk, kefir, chicken breasts, panko breadcrumbs, paprika, garlic powder, Italian seasonings, mustard, carrot, cucumbers, celery, ranch sauce
Cooking the dish according to the recipe:
- In a medium bowl, combine the buttermilk and egg. Soak the chicken pieces in this mixture while you assemble the remaining ingredients. Meanwhile, in another shallow bowl, combine breadcrumbs Season with paprika, garlic powder, Italian seasoning, salt, and black pepper to taste. Place a wire rack on a baking sheet lined with paper towels.
- Heat vegetable oil in a large skillet over medium heat. Remove the chicken from the buttermilk, let any excess drip back into the bowl, then coat the chicken in the breadcrumbs, turning to coat all sides.
- Carefully lower the chicken into the oil and fry until golden and crispy, 5 minutes per side. Transfer the chicken to a wire rack on a baking sheet. Place the nuggets in an airtight container. Pack them in a lunchbox along with vegetables and your favorite dipping sauce.
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