Panko Cucumber Nuggets Food

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 CUCUMBER NUGGETS

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.

SPICY PANKO CHICKEN NUGGETS

Steps:

• Heat oven to 400°F.
• Mix mayo and wing sauce until blended. Add to chicken in large bowl; toss until chicken is evenly coated with mayo mixture.
• Add chicken, 3 or 4 chicken pieces at a time, to coating mix in shaker bag; shake until evenly coated. Place on rimmed baking sheet sprayed with cooking spray. Discard any remaining coating mix.
• Bake chicken 15 min. or until done. Serve with dressing.

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 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.