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Panko Chicken Nuggets

June 4, 2010

I’m on a perpetual crusade to make the perfect baked chicken strips/nuggets.  I think I’ve done them with panko before, but previously I used egg as the binding ingredient.  This time I went with low fat buttermilk, and I really think this worked best.  I think the buttermilk sticks better to the chicken and hence allows the breading to stick better.  It’s a good, low-fat, healthy alternative to classic fried chicken nuggets.


  • 2 boneless, skinless, chicken breasts
  • low fat buttermilk
  • 1 tablespoon Tabasco sauce
  • 1 teaspoon garlic powder
  • panko bread crumbs


  1. Cut the chicken into nuggets (I made mine between 2-3 inches).
  2. In a medium sized bowl, add the chicken, buttermilk, garlic powder, and Tabasco sauce.  Allow to soak for 15-20 minutes.
  3. Spread a layer of panko in a pie plate.
  4. Shake the excess buttermilk and dip each piece in breadcrumbs.
  5. Set a baking rack over a baking sheet and place each breaded piece on the rack.
  6. Allow to rest for 15 minutes.
  7. Preheat oven to 350 degrees.
  8. Bake for 25-30 minutes.
  9. Enjoy.

Printable version.

One Comment leave one →
  1. June 4, 2010 10:17 am

    The nuggets looks amazing. It’s more healthy than my deep fried version. I think I will make the nuggets this way now. Thanks for sharing.

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