difficulty moderate
equipment
  • bowl
  • ziptop bag
  • frying pan
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
1/2 lb   1/2 lb boneless (skinless chicken breast)  
  1. cut the chicken into 'nugget-sized' pieces.
  2. place chicken pieces in a shallow bowl drizzle with honey; stir to coat. place chicken in the refrigerator to marinate in the honey for at least one hour.
  2 tbsp 2 tbsp honey  
  1 whole 1 whole egg (beaten)  
  1. place beaten egg in a bowl. combine flour, panko, and salt in a ziptop baggie.
  2. remove a piece chicken from the honey marinade and dip it in the egg.
  3. drop the egg-dipped chicken nugget into the baggie. repeat with remaining chicken pieces. once all chicken pieces are in the baggie, seal the baggie. gently shake the baggie, ensuring that all chicken pieces get completely coated.
  1/2 cup 1/2 cup all-purpose flour  
  1/2 cup 1/2 cup panko bread crumbs  
    pinch of salt  
    oil for frying  
  1. heat a little oil in a large frying pan over medium-high heat. when oil is hot, place the nuggets in the pan and cook until golden on both side and cooked through, approximately 3 to 4 minutes per side.