Panko Crusted Chicken Nuggies Recipe
Comes With One House Made Dipping Sauce of Your Choice! House Aioli, Ketchup, Poblano Ranch, Creamy Caesar, Spicy Chili Honey, Teriyaki Glaze, Candied Ginger Aioli. If no choice is made in the memo box we will send it with Ketchup!
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Ingredients
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Chicken Nuggets
Dipping Sauce
Method
Chicken Nuggets Preparation
- 1
Prepare the Chicken
Cut the boneless, skinless chicken breasts into nugget-sized pieces, about 1-2 inches in size.
- 2
Set Up Breading Stations
Set up three separate bowls: one with flour seasoned with salt, black pepper, garlic powder, onion powder, and paprika; one with beaten eggs; and one with panko breadcrumbs.
- 3
Bread the Chicken
Dip each piece of chicken first into the flour, then into the beaten eggs, and finally coat it with panko breadcrumbs. Press the breadcrumbs onto the chicken to ensure they stick well.
- 4
Heat the Oil
In a large skillet, heat the cooking oil over medium-high heat until hot.
- 5
Fry the Nuggets
Carefully place the breaded chicken nuggets into the hot oil, frying in batches if necessary. Cook for about 3-4 minutes on each side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Dipping Sauce Preparation
- 6
Make the Aioli
In a bowl, combine the mayonnaise, minced garlic, lemon juice, and salt. Mix well to combine.
- 7
Make the Poblano Ranch
In a separate bowl, mix mayonnaise with the roasted and chopped poblano pepper. Adjust seasoning to taste.
- 8
Make the Honey Soy Sauce
In a small bowl, whisk together honey and soy sauce until well blended. Add Sriracha for a spicy kick if desired.
- 9
Make the Candied Ginger Aioli
In a bowl, stir together the mayonnaise and finely chopped candied ginger. Season with salt to taste.
