Crispy Panko Chicken Nuggets

Prep Time
Cook Time
Ready In

"I prefer these made with chicken thighs, for more heat you can increase the cayenne"

Original recipe yields 4 servings


  • Serving Size: 1 (282.5 g)
  • Calories 343.4
  • Total Fat - 11.9 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 63.8 mg
  • Sodium - 381.3 mg
  • Total Carbohydrate - 47.3 g
  • Dietary Fiber - 5.1 g
  • Sugars - 7.5 g
  • Protein - 13.7 g
  • Calcium - 214.3 mg
  • Iron - 2.9 mg
  • Vitamin C - 30.1 mg
  • Thiamin - 0.3 mg

Step 1

Have all your chicken pieces breaded and on a plate before starting to fry.

Step 2

In a bowl combine the ranch dressing mix with panko bread crumbs, cayenne, salt and black pepper.

Step 3

In a second bowl whisk the egg. In a third bowl add in the flour.

Step 4

Firstly dredge the chicken cubes into flour, then into beaten egg (allowing excess to drip off) and lastly into the panko breadcrumb mixture.

Step 5

Pour oil into a heavy skillet to a depth of 2-inches, then heat to 360 degrees F.

Step 6

Fry the chicken nuggets in batches for about 5 minutes or until cooked through (these will not take long to cook).

Tips & Variations

No special items needed.



What a delicious recipe...I used Pheasant breast instead of chicken...loved the panko ranch dressing mixture...this was easy to prepare and cooked up quickly...served it with your 1-minute Asian hot and sweet chili dipping sauce...yum...

review by:
(11 Jul 2019)