600gchicken tendersor breast meat, cut into 2 inches pieces
1cupbuttermilk1 cup milk + 1 tbsp vinegar or lemon juice
1tsppaprika
1cuppankoI've used crushed cornflakes and it turned out awesome!
1/4cupgrated parmesan cheeseI only had the finely shredded ones, works fine
1tspdried parsley
1/2tspgarlic powder or to taste
1tsponion powder or to taste
Salt and pepper to taste
Honey Mustard Sauce
1/4cupmustard + 2 tbsp honey
Spicy BBQ Sauce
1/4cupbbq sauce + 2 tbsp garlic chilli sauce
Instructions
Method
Preheat oven to 200C.
In a bowl, marinate the chicken in the buttermilk and paprika for 1 hour or overnight.
(Note: you can skip this if you are in a hurry, just season chicken with paprika then toss it in 1-2 tbsp of olive oil. Buttermilk imparts a nice flavour and the acid in the buttermilk helps to tenderize the meat)
Spread your panko on a baking sheet/tray and bake it for 6 mins, checking to make sure it doesn't burn. This is to give your panko a nice crispy golden crust.
(If using cornflakes, skip this step)
When done, leave to cool completely and toss in onion powder, garlic powder, salt, pepper, parsley, and cheese.
Remove chicken pieces from buttermilk allowing excess to drip back into the bowl.
Coat chicken with panko mixture.
Place on lightly greased baking sheet so it doesn't stick.
Lightly spray nuggets with cooking spray.
Do NOT over crowd pan, we don't want soggy steamed chicken.
Bake for 12 minutes, turning half way.
Serve immediately.
Notes
Best to bake it and consume it immediately. Allow excess buttermilk and egg to drip off, and coat generously with cornflake/panko.