Panko Chicken Nuggets

Although I understand the reason for the popularity of Panko bread crumbs, until now, I've never really been a big fan. Don’t get me wrong, I love the unique crunch it gives to food, but I find it to be so bland. Although some claim that it absorbs surrounding flavors, I never really found that to be the case. So, whenever I want to add a little texture, I generally combine Panko with seasoned bread crumbs. This way, I get the flavor from the seasoned crumbs, with some added crispiness. When I came across this recipe for chicken nuggets, however, I considered giving Panko another try. Why the change of heart? For two reasons: 1) Panko is ideal for frying. It absorbs less grease, making fried food less heavy and oily. 
2) The Panko is seasoned in this recipe, taking into account the bland characteristic. I love a crispy chicken nugget, but I also want the taste to “wow” me. It worked. By combining the Panko crumbs with dry ranch seasoning, the breading not only had a light and airy texture, but it also had sealed-in flavor. The kids will love the crunch of these nuggets, but, more important, the grown-ups will appreciate the taste. I just may start keeping Panko as a staple in my pantry. 

Trivia: Did you know the bizarre method in which Panko are made? They're not baked; they're "electrocuted." Check out Alton Brown's video to see the process.

Prepare Ranch Dressing (for dipping):

In small bowl, combine dry ranch seasoning mix, sour cream, mayonnaise and milk. Whisk to incorporate. Refrigerate until ready to use.

To Prepare Chicken Nuggets:

In Dutch oven, or deep fryer, heat oil to 360° F. 

Trim chicken breasts of excess fat and cut into bite-sized cubes.

In large, re-sealable plastic bag, combine dry ranch dressing mix with panko. Shake well to combine.

Transfer seasoned Panko to a breading dish.

In another breading dish (or bowl), whisk together eggs and water.

In a third breading dish, add the flour.

Dredge chicken cubes in flour, then dip in beaten egg. Dredge chicken, a few pieces at a time, in seasoned Panko crumbs. 

Fry chicken nuggets, in batches for 5 to 6 minutes, or until done. 

Serve alone (as finger food) with ranch dipping sauce; or, serve in a warmed roll with lettuce, tomato and a topping of ranch sauce for a crunchy chicken nugget sandwich.

PANKO CHICKEN NUGGETS
Source: Adapted from Paula Deen
Posted by: www.meldingmagic.com

INGREDIENTS:

Ranch Dipping Sauce:

• 1 package dry ranch seasoning mix
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 3/4 cup milk

Chicken Nuggets:

• 3 boneless, skinless, chicken breasts, cut into bite-size cubes
• Peanut or canola oil, for frying
• 2 packages dry ranch seasoning mix
• 2 cups Panko bread crumbs
• 3 large eggs, lightly beaten with 2 Tablespoons water
• 1 cup all-purpose flour (or whatever is needed for dredging)

DIRECTIONS:

1. Prepare ranch dip: In small bowl, combine dry ranch seasoning mix, sour cream, mayonnaise and milk.
    Whisk to incorporate. Refrigerate until ready to use.
2. In Dutch oven, or deep fryer, heat oil to 360° F.
3. In large, re-sealable plastic bag, combine dry ranch dressing mix with panko. Shake well to combine.
4. Transfer seasoned Panko to a breading dish. In another breading dish (or bowl), whisk together eggs
    and water. In a third breading dish, add the flour.
5. Dredge chicken cubes in flour, then dip in beaten egg. Dredge chicken, a few pieces at a time, in
    seasoned Panko crumbs.
6. Fry chicken nuggets, in batches for 5 to 6 minutes, or until done.
7. Serve alone (as finger food) with ranch dipping sauce; or, serve in a warmed roll with lettuce, tomato
    and a topping of ranch sauce for a crunchy chicken nugget sandwich.