Pan Fried Chicken Nuggets
These pan fried chicken nuggets come out golden with a crisp coating and a juicy center. Made with simple ingredients like chicken breast and panko, they cook in minutes right on the stove. Serve with ketchup, honey mustard, or your favorite dipping sauce.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 2 eggs
- 2 tablespoons water
- ½ cup all-purpose flour
- 2 cups panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- vegetable oil for frying
- chopped parsley and lemon wedges for serving
Instructions
- Slice the chicken into 1-inch pieces. Pat dry with paper towels and lightly season with salt and pepper.
- Set up three bowls. In the first, whisk the flour with salt, pepper, garlic powder, and onion powder. In the second, beat the eggs with water. Place the panko in the third bowl.
- Dredge the chicken in the flour, shaking off the excess. Dip in the egg, then press into the panko until well coated.
- Heat a large skillet over medium-high heat and add about ½ inch of oil. The oil should look shiny, not smoking.
- Carefully place the nuggets in the pan. Cook in batches for 3 to 4 minutes per side, until deep golden brown and cooked through.
- Transfer to a paper towel-lined plate or wire rack to drain. Finish with a squeeze of lemon and let rest a few minutes.
- Serve hot with dipping sauces, or use in wraps, tacos, or salads.
Notes
Storage
Freeze cooked nuggets for up to 2 months in a freezer bag. Reheat in the oven or air fryer until hot.
Store in an airtight container in the refrigerator for up to 3 days.
Leftovers and Reheating
Reheat in a skillet over medium heat with a few drops of oil, or in the air fryer at 350°F until heated through.
Nutrition
Calories: 422.8kcalCarbohydrates: 16.8gProtein: 43.3gTotal Fat: 19.1gSaturated Fat: 4.2gCholesterol: 163.4mgSodium: 807.8mgPotassium: 719.1mgFiber: 1.1gSugar: 1.1g
Tried this recipe? Leave a comment below & tag @cookinginthekeys on social!
