Homemade Panko Fried Chicken Nuggets
These crispy, golden panko chicken nuggets are easy to make and are packed with flavor. They are perfect with a variety of sides and dipping sauces.
Servings: 4
Ingredients
- 1 lb chicken breast cut into ½-inch cubes
- 1 cup flour
- 2 tablespoon cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 cup buttermilk
- 2 cups panko breadcrumbs
- 2-3 cups frying oil (vegetable or canola)
Instructions
- Combine flour, cornstarch, paprika, garlic powder and salt in a medium bowl. Add chicken pieces and coat each piece with equal amounts of seasoned flour.
- Add buttermilk and panko bread crumbs to two separate medium sized bowls .
- Dredge all the chicken pieces in buttermilk.
- Then roll each piece in panko until completely coated. Place on another plate to rest.
- Heat frying oil on medium heat in a large pan or Dutch oven. Place 5-6 pieces into the oil and fry for 6-7 minutes or until golden brown and reach an internal temperature of 165. Make sure to turn each piece so that the chicken cooks evenly.
- Remove chicken with slotted spoon and transfer to a plate lined with paper towels to absorb excess oil. Serve the chicken nuggets immediately, when it is at its crispiest.
Notes
Store extra chicken in an airtight container up to 3 days. Chicken nuggets can be reheated in a 350 degree preheated oven on a sheet pan for 10 - 15 minutes or in a 400 degree air fryer for 5 to 10 minutes or until chicken is hot and crispy.