21, Oct 2008
Panko-breaded Chicken Nuggets

In our quest to explore kid-friendly recipes, we decided to try this chicken nuggets recipe E found online somewhere. Everybody likes chicken nuggets, right? They’re tasty, fairly nutritious (depending, of course, on your breading and whether they’re fried), and they’re fun finger-food perfect for dipping. This recipe browns the nuggets in a bit of oil, but finishes them in the oven. They seem pretty healthy, and came out delicious and crispy.

2 boneless skinless chicken breasts, cut into nugget-sized pieces
3/4 c unbleached flour seasoned with salt and pepper
3 eggs (omega-3 enriched), beaten
1.5 c. panko
2 tsp. oat bran flakes
1/4 c. olive oil per batch

Preheat oven to 375º. Season chicken with sea salt (optional). Put flour in one bowl, eggs in a second, and panko and bran flakes in a third. Coat pieces of chicken in flour, then eggs, then the panko mix. Heat oil in pan on medium-high. Add nuggets. Cook for 2-3 minutes per side, then remove from oil and spread on a baking sheet. Bake in oven for 10-15 minutes until cooked through.
To reheat: broil in oven for about 5 minutes on each side, until crispy.
Great! The chicken came out very tender, with a light, crispy crust. The panko makes for a perfect breading, and they were not at all oily or soggy. We served them with a selection of dipping sauces (barbecue, spicy peanut, and wasabi-honey), and so didn’t bother to season the chicken itself. Otherwise, we’d probably add salt, pepper, or other flavors to the flour or panko mixture.