Panko Chicken Nuggetsbites Food

CRISPY PANKO CHICKEN CUTLETS

Steps:

• Using a mallet, gently beat the chicken breasts to a uniform thickness. (This prevents the chicken breasts from shrinking and promotes even cooking.).
• Combine the flour, onion powder, garlic powder, salt and pepper in one bowl. Place the egg and water mixture into another. Put the Panko bread crumbs into a third bowl. Dredge chicken with seasoned flour and pass through egg mixture. Shake off excess egg. For an even crispier crust, dredge with flour again and pass through egg mixture one more time.
• Now completely cover chicken breasts with Panko crumbs, pressing crumbs down gently if needed.
• Heat oil in frying pan on medium-high heat. Cook for 4 minutes on each side (or until no longer pink inside) and serve.

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.

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.

BAKED CHICKEN PANKO

Steps:

• Preheat oven to 350 degrees F.
• In medium bowl, beat egg and milk together; add salt.
• Lightly dust chicken with the flour.
• Immerse chicken breasts into egg/milk mixture, coating thoroughly.
• Spread Panko onto large plate or into large bowl.
• Roll breasts in Panko, coating thoroughly.
• Spray 9x13 baking pan with cooking spray.
• Place chicken in the pan and then spray the chicken with cooking spray.
• Bake for 15-20 minutes until golden brown or internal temperature of 160 degrees F. (The time may be different depending on how thick your chicken breasts are).
• Optional: For cheese lovers, add 1/4 cup grated parmesan to panko.

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.

BAKED PANKO CHICKEN PARMESAN

Steps:

• Preheat oven to 350 degrees.
• Beat eggs in a bowl. Combine cheeses, bread crumbs and spices in a separate bowl.
• Dip chicken pieces in egg, then bread crumb mixture, then egg, then bread crumb mixture again.
• Place chicken on a cookie sheet and bake at 350 degrees for 35 minutes.
• Serve over pasta with marinara sauce and mozzarella. Or place chicken on a hoagie roll with marinara and mozzarella for a Chicken Parmesan Sub. Also great for dipping with marinara or ranch.

PANKO CHICKEN NUGGETS/BITES

Steps:

• Pour oil to a depth of 2-inches in a large Dutch oven or deep-fryer. Heat oil to 360 degrees F.
• In a small bowl, combine ranch mix, panko and salt together. In a second bowl add the egg mixture and in a third bowl add the flour.
• Dredge chicken cubes in flour, dip in beaten egg, and then coat in panko mixture.
• Fry chicken nuggets, in batches, for 5 to 6 minutes or until done. Serve with dipping sauce of choice.