Panko chicken nuggets

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Ingredients

  • 1 large egg
  • 85ml buttermilk
  • 450g boneless skinless chicken breast, cut into bite size pieces
  • 150g panko bread crumbs
  • 1/4 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • Salt and pepper
  • 125ml rapeseed or vegetable oil
  • Ranch, honey mustard or barbecue sauce for dipping, optional
  • Carrot, cucumber and or celery sticks, optional

Use imperial measurements

Method

How to make Panko chicken nuggets

1) 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 baking sheet lined with paper towels.

2) Heat oil in a large pan or frying pan 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.

3) 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 favourite veggies and ranch, honey mustard or barbecue sauce for dipping.

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