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This recipe simply just works on every level – easy to make, kid friendly, nice on the wallet, and it is yummy to boot! You can use gluten free bread crumbs to make this gluten free as well Mr.Savvy has eaten up to 30 ( yes 30 ) of these “famous” chicken nuggets at a time.
What I like to do is make the recipe when I get a good deal on chicken and freeze the cooked nuggets so Mr.Savvy can have a snack whenever he wants
They can be breaded in advance and fried or baked later in the day , or just bread and fry them the night before and just microwave them!
What You Need
- 1 large egg
- 1/3 cup milk
- 1 pound boneless skinless chicken breast, cut into bite size pieces
- Pinch of cayenne pepper
- 1 1/2 cups panko bread crumbs ( or gluten free bread crumbs)
- 1/4 teaspoon paprika
- 1.5 teaspoon garlic powder ( not shown in picture above)
- Salt and pepper ( a couple pinches of each)
- 1/2 cup canola or vegetable oil
What To Do
Mix Egg and Milk together
In a large bowl soak chicken in the egg mixture.
In a bowl combine panko, pepper, salt, garlic powder, paprika, and cayenne pepper.
Take a cookie sheet and place paper towels on top.
Heat oil in a pan and add chicken ( after you roll it in the panko mixture) – cook till golden brown ( 5 minutes each side)
Transfer chicken to the paper towel to cool.
Enjoy
Again these freeze very well – you can also bake these bad boys at 350 for about 15 minutes.
- 1 large egg
- ⅓ cup milk
- 1 pound boneless skinless chicken breast, cut into bite size pieces
- Pinch of cayenne pepper
- 1½ cups panko bread crumbs
- ¼ teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper ( a couple pinches of each)
- ½ cup canola or vegetable oil
- Mix Egg and Milk together.
- In a large bowl soak chicken in the egg mixture.
- In a bowl combine panko, pepper, salt, garlic powder, paprika, and cayenne pepper.
- Take a cookie sheet and place paper towels on top.
- Heat oil in a pan and add chicken ( after you roll it in the panko mixture) – cook till golden brown ( 5 minutes each side)
- Transfer chicken to the paper towel to cool.
- Enjoy
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{ 10 comments… read them below or add one }
How nice…I’m able to print it off instead of writing it down or copy/pasting!!! Thank you!
I have been doing this for a while! I actually throw mine in seasoned (s&p) flour first, then egg/milk or buttermilk, and then panko and seasonings. I always change mine up too, sometimes it will be more savory with thyme, basil, and rosemary; but the other day I made them a lot more like this but with cumin and ground roasted corriander when I was done we tossed it in a butter and Franks red hot sauce for amazing buffalo chicken bites!! They tasted just like Chili’s boneless buffalo wings!! Served them on salad with home made ranch and it was a fantastic satisfying dinner!
I think you maybe left out the step of rolling or dipping the chicken bites into the crumb coating…..but they look delicious!
I’m making this for the Superbowl! I am substituting soy milk for dairy milk due to dietary restrictions and seasoned breadcrumbs because I don’t have a good track record with cayenne pepper. So far so good!
I can’t wait to try
We’ve been making these for years too; also I also add Parmesan cheese (just about 1/4 cup) and a tbsp or so of parsley. But I’m curious – in all the years I’ve been making them I’ve been scared to try to freeze them. How do you do that? Would LOVE to know so I can have them on hand all the time!
How do you freeze these?
How long would you recommend the baking time to be? I’m trying to stay away from cooking things in oil if there is another way!!
I’m excited to try this recipe out on the hubby!!
Depends on the thickness of the chicken. I would say 10 minutes in a 350 oven for each side – have a test nugget to cut through and make sure it is fully cooked.
I just made this for my family! They loved it!! My 2 year old couldn’t eat enough of them
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