Chicken Nugget Recipe

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PANKO CHICKEN NUGGET RECIPE :)

When we return to the states, we discover the trends that are the
"in" thing.
I find it interesting to see what everyone is in a lather about.
Well, last summer it seemed to be "Panko" -- I heard, panko this; panko that.
Granted, the trend could have started long before that, but we didn't know anything about it in the Philippines :)

I decided I needed to know what "panko" was, and maybe I could make it from scratch or substitute something else for it -- since I didn't think I could find it in the PI.

Well, low & behold, it's Asian breadcrumbs & their distinction is in the size -- simply put, it's big breadcrumbs :)

That's the only kind of breadcrumbs I can get in the Philippines -- it's everywhere!
The packaging is in Chinese, Japanese or Korean, but it looks like the stateside version of "panko." :) Go figure!

I liked this recipe, because sometimes chicken nuggets can lose their coating and get really mushy -- YUCK!

So, enjoy this Food Network version of:

Panko Chicken Nugget Recipe:

1 large egg
1/3 cup buttermilk

**We can't get buttermilk here, so to make buttermilk: Add 1 T. white vinegar to 1 cup regular milk. Let stand for 10 minutes before using.
Perfect substitute every time.
See ingredient substitutions for other useful substitutions.

1 lb. boneless skinless chicken breast, cut into bite sized pieces
1 1/2 cups panko bread crumbs :)
1/4 tsp. paprika
1 tsp. garlic powder
1 tsp. Italian seasoning
Salt & pepper
1/2 cup canola or vegetable oil

1. Whisk together the egg & buttermilk in a medium bowl.

2. Soak chicken pieces in egg mixture while you gather remaining ingredients.

3. Combine in another shallow pan the panko, paprika, garlic powder, Italian seasoning, and salt & pepper to taste.

4. Set a rack on a cookie sheet lined with paper towels. Set aside.

5. Heat oil in a large skillet over medium heat. Lift chicken from egg/buttermilk mixture; letting excess liquid drain back into bowl. Dip into panko mixture and turn to coat on all sides; pressing down a bit to ensure it sticks.

6. Carefully place chicken in oil & fry until golden and crispy; cooking through -- about 5 minutes per side.

7. Transfer chicken to rack to drain.

Serve with barbecue sauce, ranch dressing, bleu cheese or your favorite dipping sauce.

Enjoy!

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