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panko: paprika


  • 1/4 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 2 teaspoons kosher salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup buttermilk
  • 1 large egg white
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
  • 2 cups panko breadcrumbs
  • 4 tablespoons (1/2 stick) unsalted butter, melted
Chicken Nuggets


  1. Set up a dredging station. Whisk the flour, cornstarch, salt, paprika, black pepper, cayenne pepper, and garlic powder together in a large bowl; set aside. Whisk the egg white and buttermilk together in a shallow bowl. Toss the panko and melted butter together in a separate shallow bowl. Fit a wire cooling rack inside a rimmed baking sheet.
  2. Dredge the chicken. Place the chicken in the seasoned flour and toss until evenly coated. Transfer the chicken, one or two pieces at a time, to the buttermilk mixture, leaving any excess flour in the bowl. Coat the chicken in buttermilk, then toss with the buttered panko until coated. Place on the wire rack. Repeat until all the floured chicken is coated.
  3. Set the coating. Let the chicken sit at room temperature for 10 to 30 minutes to let the coating set.
  4. Heat the oven. Meanwhile, arrange a rack in the middle of the oven and heat to 375°F.
  5. Bake the chicken. Bake the chicken until an instant-read thermometer inserted into the thickest nugget registers 165°F, 15 to 20 minutes.
  6. Broil the chicken. Turn the oven to broil. Broil until the crust is crispy and brown, 1 to 2 minutes per side. Cool slightly before serving.