Chicken Nugget Recipe
If you ask any child what their favorite meal would be, it would be this chicken nugget recipe. My grandkids just can’t get enough of them. Accompanied with a honey mustard sauce these are delicious and simple to make. For those brave adults the Fill-Fill recipe the Arabs eat with falafel gives a tasty kick to the nuggets. Freeze them after lightly cooking for another time. Just reheat on a cookie sheet for 20 minutes until hot and the panko has turned brown for that yummy crunch.
The big chains that attract kids don’t hold a candle to these chicken nuggets, they take the least desirable parts of the chicken and put them through a grinder. I opted for skinless, boneless chicken breasts, so we would know exactly which parts of the chicken we were eating. Panko (Japanese-style bread crumbs) flour and a pinch of baking soda provided a crispy brown exterior for our nuggets. Using whole eggs to adhere the coating made the nuggets too eggy, but the whites alone didn’t have as much binding power. We found that resting the nuggets before frying solved the problem.
4 chicken boneless breasts
4 eggs, beaten
4 cups Panko bread crumbs
1 cups all-purpose flour
1 pinch of baking soda
1 teaspoon Kosher salt
½ teaspoon black pepper
½ cup oil
Cut each chicken breast threw the center to create 2 identical breasts. Cut each piece into 4 slices lengthwise, repeating with the remaining breasts.
Beat eggs in a medium bowl until frothy. Mix flour, baking soda, salt and pepper in another medium bowl. Dredge chicken pieces in flour mixture, shaking off excess. Dip chicken into eggs and then coat both sides with Panko, pressing Panko onto the chicken. Set aside on the baking sheet and continue with the rest of the chicken. Allow the chicken to rest for 10 minutes before frying.
In a large skillet heat a ¼ cup oil. When the oil has reached 350° degrees place a few of the chicken nuggets in the hot oil, making sure they don’t touch. Cook for 2 minutes on each side until browned. It should take about 4 minutes to cook each nugget. Set aside on paper towel lined baking sheet to drain. Serve with ketchup or honey mustard sauce.