📝 About This Recipe
Transform mealtime into an educational feast with these golden, crispy, and tender letter-shaped chicken nuggets. Made from scratch with wholesome chicken breast and a secret blend of mild spices, these nuggets are far superior to the frozen box variety. They offer the perfect balance of a crunchy panko exterior and a juicy interior, making them a hit for both picky eaters and parents who value quality ingredients.
🥗 Ingredients
Chicken Base
- 1.5 lbs Chicken Breast (boneless, skinless, cut into chunks)
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Fine Sea Salt
- 2 tablespoons Cold Water (helps keep the meat moist)
The Coating Station
- 1/2 cup All-Purpose Flour
- 1/4 cup Cornstarch (adds extra crunch)
- 2 large Eggs (beaten)
- 2 cups Panko Breadcrumbs (processed briefly in a blender for a finer texture)
- 1/2 teaspoon Paprika (for a golden color)
Cooking & Serving
- 1/4 cup Vegetable Oil (for pan-frying, or use oil spray for baking)
- 1/2 cup Honey Mustard (for dipping)
- 1/2 cup Ketchup (for dipping)
👨🍳 Instructions
-
1
Place the chicken breast chunks into a food processor and pulse until it reaches a ground, paste-like consistency, but stop before it becomes a puree.
-
2
Add the onion powder, garlic powder, salt, and cold water to the chicken. Pulse a few more times until the seasonings are fully incorporated.
-
3
Line a large baking sheet with parchment paper. Transfer the chicken mixture onto the paper.
-
4
Place a second sheet of parchment paper over the chicken and use a rolling pin to flatten the meat to an even 1/2-inch thickness.
-
5
Place the tray in the freezer for about 20-30 minutes. This 'flash freeze' makes it much easier to cut out shapes without the meat sticking to your hands or cutters.
-
6
Prepare three shallow bowls: one with the flour and cornstarch mixed, one with the beaten eggs, and one with the panko and paprika.
-
7
Remove the chicken from the freezer. Use alphabet-shaped cookie cutters to press out letters. Alternatively, use a knife to carefully free-hand the letters.
-
8
Gently press the remaining chicken scraps together, re-roll, and cut more letters until all the meat is used.
-
9
Dredge each letter first in the flour mixture, shaking off any excess.
-
10
Dip the floured letter into the beaten egg, ensuring it is fully coated.
-
11
Press the letter firmly into the panko breadcrumbs, coating all sides for maximum crunch.
-
12
To cook: Heat oil in a large skillet over medium heat. Fry the nuggets for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
-
13
Alternatively, to bake: Preheat oven to 400°F (200°C). Place nuggets on a wire rack over a baking sheet, spray with oil, and bake for 15-18 minutes, flipping halfway through.
-
14
Drain the cooked nuggets on a paper towel-lined plate for 2 minutes before serving to keep the bottoms from getting soggy.
💡 Chef's Tips
If the chicken meat is too sticky while cutting, dip your cookie cutters in a little water or oil between shapes. For the best texture, pulse your panko breadcrumbs in a blender for 5 seconds so they are fine enough to stick to the narrow parts of letters like 'A' or 'K'. Don't skip the freezer step; it is the secret to getting clean, sharp edges on your letter shapes. You can make a big batch and freeze the breaded (but uncooked) letters in a single layer; then transfer to a bag for easy weeknight meals. If you want to hide veggies, you can steam and puree a small amount of cauliflower and mix it into the chicken base.
🍽️ Serving Suggestions
Spell out the child's name on the plate using the nuggets for a personalized surprise. Serve with a 'rainbow' of dipping sauces: red ketchup, yellow honey mustard, and white ranch dressing. Pair with steamed broccoli 'trees' and sweet potato fries for a balanced, colorful meal. Serve alongside a small bowl of fruit salad with a honey-lime dressing. For a fun drink, offer a 'Sparkling Apple' (apple juice mixed with a splash of club soda).