Chicken nuggets were a favorite with my kids, which they dipped in mustard. Make these simple chicken nuggets and celebrate family dinner with some broccoli florets on the side and let them eat with their hands!
Prep Time:30 mins
Cook Time:15 mins
Total Time:45 mins
Yield:24 chicken nuggets 1x
1 cup all-purpose flour
1 cup panko breadcrumbs (white or whole wheat)
1/2 cup grated Asiago cheese
3 large eggs
1 pound chicken tenders
freshly ground pepper
1 cup oil
Set up three small pans or three pie tins, a baking rack over a sheet of parchment paper and another sheet of parchment paper lined with paper towels.
Place the flour in one pan, the eggs in a second one and beat until frothy and finally the breadcrumbs and cheese in the last.
Cut the tenders into four pieces each.
Sprinkle with salt and pepper. Turn and sprinkle the reverse side with salt and pepper.
Heat the oil in a large skillet or electric frying pan to 350 degrees F. If you’re using a skillet, a handy tool to use is a surface thermometer, which reads the surface temperature of the oil. Keeping the oil properly heated means the frying food absorbs less oil. After frying two batches, 24 nuggets, I had this much oil left over out of one cup.
Dredge each chicken piece in the flour first, then the egg wash and lastly in the breadcrumbs and cheese. Set each piece on the baking rack.
Once the oil is hot, place the chicken nuggets into the pan with a good inch between piece. Fry for three minutes, turn and fry for three minutes more.
Place the cooked nuggets on the paper towel to drain.
Serve with your favorite dipping sauce: ketchup, mustard, mayonnaise, or BBQ sauce.