Homemade chicken nuggets
Crunchy panko-coated chicken nuggets, pan-fried or air-fried, with a 1-minute honey mustard dip. Real chicken breast, kid-approved, ready in 20 minutes.
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 3
- Per serve
- 630 kcal
Ingredients
Method
Set out three shallow dishes: flour mixed with the garlic powder, paprika and salt; the eggs beaten with 1 tbsp water; and the panko. Cut the chicken into even nugget-sized pieces, flattening any thick ones with your palm.
Pour the oil into a 12-inch skillet (about 1/8 inch deep) and set it over medium-high heat. While it heats, toss the chicken in the flour, dip in the egg, then press into the panko to coat well. Set the nuggets on a plate.
Check the oil is ready: a crumb of panko should sizzle right away.
Fry half the nuggets in a single layer until deep golden and cooked through to 165°F with no pink inside, about 2 1/2 minutes per side. Drain on paper towels.
Fry the second batch the same way.
While they fry, stir the honey, mustard, mayonnaise and lemon juice into a smooth honey mustard dip. Serve the nuggets hot with the dip.
Tips
- Air fryer: spray the breaded nuggets well with oil and cook in a single layer at 400°F for 8 to 10 minutes, flipping halfway, until 165°F inside. A large basket fits the batch; smaller ones need 2 rounds, which adds about 8 minutes.
- Cut the pieces the same size so they all cook in the same time; cut one open if you don't have a thermometer.
- Freeze extra breaded nuggets on a tray, then bag them. Cook from frozen, adding a couple of minutes.
