Posh chicken nuggets
Make this retro favourite fancy with just a handful of ingredients
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 mins
- Cut the skinless chicken breast fillets into 5 or 6 pieces each. Heat a wok 1/3 full with oil and heat until a pinch of panko will brown in 1 minute.
- Dust the chicken pieces in flour, then dip in beaten egg followed by a good coating of panko.
- Fry in batches on all sides until golden brown, then put in a 200C/fan 180C/gas 6 oven for 5 minutes to finish cooking. Serve with chips and sauce for dipping.
Panko breadcrumbs
Used across most of Asia, 'panko' literally means 'breadcrumbs' in Japanese. You'll find two varieties - white panko, from crustless bread and tan panko, made from the whole loaf. Unlike their western counterpart, panko breadcrumbs don't easily absorb oil, so you are left with a lighter, less greasy end product. Panko breadcrumbs can be used to add crunch to a gratin, macaroni cheese, homemade onion rings, chicken katsu, Scotch eggs or fishcakes.
Recipe from olive magazine, August 2011.
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Ingredients
- 2 chicken breast fillets
- oil , for frying
- panko , for coating (see tip below)
- flour , for dusting
- 1 egg , beaten
- chips and sauce, to serve
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 mins
Ingredients
- 2 chicken breast fillets
- oil , for frying
- panko , for coating (see tip below)
- flour , for dusting
- 1 egg , beaten
- chips and sauce, to serve
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04 August 2011
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