Panko chicken nuggets

Ingredients

1 large egg

85ml buttermilk

450g boneless skinless chicken breast, cut into bite size pieces

150g panko bread crumbs

1/4 tsp paprika

1 tsp garlic powder

1 tsp Italian seasoning

Salt and pepper

125ml rapeseed or vegetable oil

Ranch, honey mustard or barbecue sauce for dipping, optional

Carrot, cucumber and or celery sticks, optional

Method

1) In a medium mixing bowl, whisk together the egg and buttermilk. While you gather the remaining ingredients, soak the chicken pieces in the egg mixture. Meanwhile, combine panko, paprika, garlic powder, Italian seasoning, and salt & pepper to taste in a shallow bowl. On a baking sheet coated with paper towels, place a rack.

2) In a large pan or frying pan, heat the oil over medium heat. After removing the chicken from the buttermilk and allowing the excess liquid to drip back into the bowl, coat it with panko and turn to coat all sides.

3) Carefully arrange the chicken in the oil and cook until golden brown and crispy on both sides, about 5 minutes per side. Place the chicken on a cooling rack to cool. Place in an airtight container. Fill a lunch box with their favorite vegetables and dipping sauces like ranch, honey mustard, or barbecue sauce.