Ask my kids, this is their favorite meal. I like to serve these Chicken Nuggets with roasted potatoes and Brussels sprouts (olive oil, salt and pepper, roast at 450° for 10-12 minutes).
Chicken Nuggets
serves 5-6
5 boneless skinless chicken breasts
2 cups Panko breadcrumbs
1 cup all purpose flour
3 eggs, beaten
vegetable oil for frying
salt and pepper, to taste
Cut chicken breasts into pieces to form nuggets (all about the same size). Lightly salt and pepper nuggets, then dredge each nugget first in the in the flour (shake off excess flour), then into the egg, and then into the Panko breadcrumbs to coat.
Heat an inch of oil in a large pan over medium heat. Fry nuggets until they are browned and cooked through. Sprinkle with salt and serve immediately.
