Panko Crusted Chicken Nuggets
1 large egg
1/3 cup soy milk or pareve milk
1 tablespoon white vinegar
1 pound boneless skinless chicken breast, cut into bite size pieces
1 1/2 cups Jeff Nathan’s Gourmet Panko bread crumbs (fine herb or Italian)
1/4 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper
1/2 cup canola or vegetable oil
Honey mustard or barbecue sauce for dipping, optional
Whisk the egg, the pareve milk or soymilk, and vinegar in a medium bowl. Soak chicken pieces in egg mixture and marinate for 30 minutes (this makes the chicken tender). Meanwhile, in another shallow bowl combine panko with paprika, garlic powder, and salt and pepper, to taste. Set a rack on a cookie sheet lined with paper towels.
Heat oil in a large skillet over medium heat. Lift chicken out of pareve milk mixture, letting excess liquid drain back into the bowl, then dip into panko and turn to coat on all sides.
Carefully place chicken in oil and cook until they are golden and crispy and cooked through, about for 5 minutes per side. Transfer chicken to the rack to cool. Serve with honey mustard sauce or barbeque sauce for dipping.