Simple beer marinade on grilled steak!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
Ingredients
- 2 cups panko bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- 2 large eggs
- 1 tablespoon milk
- 1 cup all-purpose flour
- 1 ½ pounds skinless, boneless chicken breast, cut in bite-sized pieces
- oil for frying
Instructions
- Combine panko bread crumbs, Parmesan cheese, salt, pepper, and garlic powder in a food processor; blend until finely crushed. Put panko mixture in a bowl.
- Whisk eggs and milk in a separate bowl to make an egg wash. Place flour in a third bowl.
- Coat chicken pieces in flour; dip them into egg wash. Press into panko mixture to coat, shaking off excess.
- Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Fry chicken in batches until no longer pink in the center and the juices run clear, about 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 396 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 4 g |
| Sodium | 617 mg |
| Sugars | 0 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
We loved this! I made it with gluten free flour and gluten free Panko and it was a big with four of our grandchildren!!! I baked it instead of frying it, as was suggested, and it was nice and crunchy.
Easy, quick, and very tasty. We will do this again.
Made these for the wife and me tonight. We both agree these were the best and most favorable chicken tenders we’ve ever had. I cut the breasts into strips and pounded them with a mallet before coating. This rendered them unbelievably tender.
Very easy to make. I made Chicken Strips instead of Nuggets and they came out Great. The Family told me to keep this receipt. 2 thumbs up.
easy recipe! but, I used chicken thighs. no problems!
Simple and tasty. I used chicken tenders and baked them for 15 minutes.
This was the first time we have ever tried making homemade chicken nuggets, and they came out perfect! We used a deep fat fryer (outside) and cooked the pieces in 4 batches for about 5 min. The only other alternation we made was to add poultry seasoning to the panko mixture. Yum!
my father and I made this recipe together and we absolutely loved it definitely plan on making it again!!
The best homemade nuggets I’ve made. I also seasoned the flour with seasoned salt but otherwise followed exactly as written. Crispy and juicy.
These were a big hit at July 4th party! We actually added a little buffalo wing sauce after we took them out of the fryer.
Used 3 lg chicken breasts cut into nugget size and also strips. Had to make 1-1/2 times for coating. They were very good, flavorful. I must admit the nuggets were better than the strips. I don’t know if because they were more meaty or what. Will make again.
Tastes just like chicken nuggets. Didn’t have any normal milk on hand, so I used evaporated milk instead. Didn’t seem to deter from the flavor at all.
this is right up my alley
Absolutely delicious just as is!
This is an easy, fast, yummy recipe! Very kid friendly meal.
I thought these were delicious. I followed the recipe exactly!
Terrific recipe. Crispy crunchy delicious crust and very tender chicken. I’m not a frying fan, so I baked these on a cookie sheet at 400 for about 10 minutes (I used chicken tenders). My grandkids (14 and 11) loved them, as did their parents. And they’re so easy! I think I’ll be making these often.
Delish
Very good. Even my picky grandson liked them.
Yummy, but very messy!
Really easy recipe and very flavorful. Also very moist and juicy. I made it with chicken tender strips and it was wonderful!