October 1, 2008

Panko Chicken Nuggets


It's been a while since I've blogged on here because I've only recently had a kitchen to do any proper cooking! The hotel we stayed at for our first month in San Francisco only had a microwave and toaster so creating culinary delights was pretty limited. Two staple meals were Jacket Potato with Canned Chilli and Packet Rice with chopped up Frankfurters.

So here is the first recipe I've made in our new apartment which is worth blogging. I'm a big fan of Panko breadcrumbs which are impossible to get hold of in the UK unless you visit an Asian supermarket, but they're everywhere in the US so I might stock up and take some home with me! They're really worth getting as they give a really crunchy coating - if you've ever had Chicken Katsu Curry at Wagamamas then you'll know what I mean.

This recipe also calls for buttermilk which is used in a lot of American recipes but also difficult to find in the UK. However after watching a programme over here called Good Eats (a new favourite!) I learned you can make your own buttermilk. Just add 1 tablespoon of lemon juice to every 1 cup of milk, mix and leave to stand for 15 mins until slightly thickened and then use.

I have also made this recipe without buttermilk by simply coating the chicken pieces in a little bit of oil (I used olive oil for flavour) so that the breadcrumbs stick to the chicken.

I know I said before that I hated the cup measurement system, but that was before I had measuring cups! Now I really like using this method as it's so much quicker and easier than using scales. I do have a conversion page on my blog but it's not very comprehensive so I'll try and add to it. However if you see some measuring cups then I recommend you get some - I saw some in Sainsburys for about £3 before I came to the US.

Serves 2 greedy people (served with potato wedges and veg)

  • 1 large egg
  • 1/3 cup buttermilk
  • 1/2 pound (that's 3 small) boneless skinless chicken thighs (or breast), cut into bite size pieces
  • 1 -1.5 cups panko bread crumbs
  • 1/4 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper
  • 1/2 cup canola or vegetable oil

  1. Whisk the egg and buttermilk in a medium bowl. Soak chicken pieces in egg mixture while you gather remaining ingredients.
  2. Meanwhile, in another shallow bowl combine panko with paprika, garlic powder, Italian seasoning, and salt and pepper, to taste.
  3. Heat oil in a large skillet over medium heat. Lift chicken from buttermilk, letting excess liquid drain back into the bowl, then dip into panko and turn to coat on all sides.
  4. Carefully place chicken in oil and cook until they are golden and crispy and cooked through, about for 5-10 minutes per side.
  5. If you have the oven on to make potato wedges then you can transfer the chicken onto a baking sheet and pop them in the oven to keep warm/finish cooking whilst you cook your veg.
The buttermilk and egg mixture is enough for 1 pound of chicken. Adjust amount of breadcrumbs accordingly.


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