American · Lunch
Chicken Nuggets
Bite-sized chicken breast pieces dredged in seasoned flour, beaten egg, and panko, then shallow-fried until golden and crisp. The coating carries garlic, paprika, and black pepper. Served with celery sticks, honey mustard, and a lemon wedge.
$3
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
198Calories
24.8gProtein
6.8gFat
11.2gCarbs
3.2gSugar
2.1gFiber
1129mgSodium
228mgChol
1.4gSat Fat
285mgPotassium
52mgCalcium
1.1mgIron
0.3mcgVitamin B12
2.8mgVitamin C
gluten-free-adaptable
low-carb
herb-salt
all-time-classics
thirty-min-meals
Instructions
1
Prep
Cut the chicken breast into bite-sized pieces, pat dry, and cut the celery into sticks.
2
Dredge
Set up three bowls with all-purpose flour, beaten egg, and panko mixed with paprika, garlic powder, salt, and pepper.
3
Coat
Roll each chicken piece in flour, dip in the beaten egg, then coat in seasoned panko until fully covered.
4
Fry
Heat vegetable oil in a skillet over medium heat and fry nuggets in batches 3 to 4 minutes per side until golden and juices run clear.
5
Plate
Drain nuggets on paper towel, then arrange with celery sticks, honey mustard, and lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 10 oz280g chicken breast, cut into bite-sized pieces
- 3 tbsp22g all-purpose flour
- 1/2 cup30g panko breadcrumbs
- 22 eggs, beaten
- 1 1/2 tsp1 1/2 tsp paprika
- 1 tsp1 tsp garlic powder
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 tbsp60ml vegetable oil, for shallow frying
- 4 tbsp60ml honey mustard, for dipping
- 4 oz110g celery sticks
- 22 lemon wedge
