Crunchy Panko Chicken Nuggets from Whole Breast

What you need

• 600 g (1 1/4 lb) boneless skinless chicken breasts, well chilled
• 1 tsp fine salt, plus extra for finishing
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp sweet paprika
• 1/4 tsp black pepper
• 70 g (1/2 cup) all-purpose flour
• 2 large eggs
• 100 g (2 cups) panko breadcrumbs
• 1 l (1 quart) peanut or other frying oil

Method

Restated from the original video

1. 1

   Trim any cartilage from the chicken and cut it into bite-size chunks about 3-4 cm (1 1/2 in) across. Pat dry.

2. 2

   Toss the chunks with the salt, garlic powder, onion powder, paprika and pepper.

3. 3

   Set out three shallow dishes: the flour in the first, the eggs beaten in the second, the panko in the third.

4. 4

   Dust each piece in flour, dip it in egg and let the excess drip off, then press it into the panko on all sides.

5. 5

   Lay the coated pieces on a rack and leave for 10 min so the crumb sticks.

6. 6

   Heat the oil in a deep pan to 160 °C (325 °F).

7. 7

   Fry a handful at a time until golden and cooked through with no pink inside, 4-5 min.

8. 8

   Drain on a rack or paper towels and sprinkle with a little extra salt while hot. Bring the oil back to temperature between batches.

Imported from giallozafferano.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.