Chicken Nuggets

Vietnamese food

I found this winner breading recipe consists of Panko bread crumbs and all purpose flour.  Crunchy, crispy chicken nuggets taste better than ever.

Make 2 servings
 1 lb boneless skinless chicken thigh or breast, cut into small pieces
 1 Tbs worcestershire, Japanese brand Bulldog or America brand the origional Lea &Perrins
 1 beaten egg, lightly beaten
 1/2 C crushed panko bread crumbs
 1/2 C all-purpose flour
 1/4 tsp garlic powder
 1/2 tsp onion powder
 1/4 tsp salt
 1/2 tsp ground black pepper
 1/8 tsp cayene pepper
 1/2 tsp parika (optional)
 Vegetable oil for deep frying
1.  Marinate chicken with worcestershire sauce in a medium bowl for 15-30 minutes.  Add beaten egg and toss well with chicken.
2.   In a large bowl , mix all the dry ingredients together.  Add chicken pieces to the flour mixture.  Toss well, make sure all the surfaces are covered.  Seperate chicken pieces on a wire rack.  Let they rest 20 minutes.  Keep the liquid with eggs and flour mixture.
3.  Heating oil to 350 oF in a deep fryer or deep heavy pan.  Sprinkle the remaining egg liquid over the chicken pieces and toss with flour mixture one more time.  Shake off the excess flour.  Then add chicken to hot oil slowly to prevent the oil temperature drops down too low make the chicken soggy.  Turn occasionally until chicken is golden brown and no pink inside.
4.  Serve with your favorite sauce. I served them with homemade Ranch dressing and Green Pepper Jelly sauce today.

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