Panko Chicken Nuggets
EndlessAppetizers.com

(appetizer, chicken )

Panko Chicken Nuggets
Panko Chicken Nuggets

Yield: 14-16 nuggets

Ingredients

¼ C diced green onion
1 Tbsp unsalted butter
½ dry mustard
¼ tsp garlic powder
¼ tsp kosher salt
6 oz cooked chicken
2 eggs, divided
¾ C panko bread crumbs, divided
about 4 C oil for frying

Instructions

  1. Using a knife and fork or a food processor, shred chicken into small pieces so they will blend easily with the other nugget ingredients and will able to be formed into shapes (about 1/2-inches in size).
  2. Melt butter in a small skillet, then sauté onions on medium heat until until tender (about 1 minute). Transfer sautéed onions to a large mixing bowl. Add mustard, garlic powder, salt, shredded chicken, 1 egg and ¼ cup of the panko bread crumbs. Stir until blended.
  3. Place a small amount of mixture (roughly 1-inch balls) in your hand and squeeze into a random oblong shape (continue squeezing and shaping until the mixture stays together.) Place on a greased baking sheet. Continue this process until all the mixture has been formed into nuggets.
  4. Pour oil into a medium-sized pot or in a deep fryer and heat to 350° F.
  5. When oil has reached 350°, gently lower nuggets into oil with a large spoon or other utensil, cooking one-half of the nuggets. Rotate nuggets often to ensure entire surface turns evenly brown and crisp (about 4 minutes per batch). Transfer fried nuggets to a few stacked paper towels to drain. Repeat process with second batch of nuggets. Serve warm with any variety of dipping sauces.
Alternate Instructions

  1. Preheat oven to 450°F.
  2. Using a knife and fork or a food processor, shred chicken into small pieces so they will blend easily with the other nugget ingredients and will able to be formed into shapes (about 1/2-inches in size).
  3. Melt butter in a small skillet, then sauté onions on medium heat until until tender (about 1 minute). Transfer sautéed onions to a large mixing bowl. Add mustard, garlic powder, salt, shredded chicken, 1 egg and ¼ cup of the panko bread crumbs. Stir until blended.
  4. Place a small amount of mixture (roughly 1-inch balls) in your hand and squeeze into a random oblong shape (continue squeezing and shaping until the mixture stays together.) Place on a greased baking sheet or other flat container. Continue this process until all the mixture has been formed into nuggets.
  5. Chill the nuggets in the refrigerator or freezer for shorter time.
  6. Whisk remaining egg with 2 tablespoons of water in a shallow bowl or pie pan. Put remaining ½ cup panko crumbs in another shallow bowl or pie pan. Arrange bowls so panko crumbs are closest to the oil. One at a time, roll nuggets around in egg and water mixture to thoroughly coat, then roll in panko crumbs until fully coated, gently pressing crumbs onto surface when necessary to help them stick.
  7. Arrange the panko-coated nuggets on a prepared baking sheet and bake for approximately 15 min.
  8. Turn nuggets for even browning.
Suggested sauces: Buttermilk Ranch, Chipotle Ranch, Zesty Ranch, blue cheese dressing, tangy cheese sauce, or any other creamy dips.