Chicken nuggets

October 10, 2007

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Serves 4

Serve with your favorite dipping sauce - ketchup, mayonnaise, honey mustard, barbecue sauce, or Chinese duck sauce.

1 1/2 pounds skinless boneless chicken breasts, cut into 1-inch squares
Salt and pepper, to taste
2 cups flour
3 eggs
3 cups unseasoned panko (Japanese bread crumbs)
3 tablespoons olive oil

1. Set the oven at 375 degrees. Have on hand a rimmed baking sheet.

2. Set up an assembly line for breading the chicken in this order: Place the chicken on a plate; sprinkle it with salt. In 3 bowls beside the plate, place the flour, then the eggs, and the panko. Beat the eggs with a fork for just a few seconds. Place a clean plate at the end of the line. Dip a piece of chicken into the flour to coat it, dip it into the eggs, roll it in the panko, dip it back into the eggs, and finally roll it in the panko again to coat it thoroughly with crumbs. Place the breaded chicken on the clean plate. Repeat with the remaining pieces.

3. In a medium nonstick skillet, heat the olive oil over medium heat. Fry the chicken pieces, a few at a time, turning often, for 2 to 3 minutes or until they are golden all over. Use tongs to transfer the chicken to the baking sheet. Cook them for 10 minutes more or until they are cooked through.

4. Drain on paper towels, and sprinkle with salt and pepper. - Jonathan Levitt