Chicken nuggets in panko breadcrumbs

Ingredients:

• 1 large egg
• 1/3 cup of sour milk or kefir
• 450 g boneless, skinless chicken breasts, cut into bite-sized pieces
• 1.5 cups panko breadcrumbs
• 1/4 tsp paprika
• 1 teaspoon garlic powder
• 1 teaspoon Italian herb seasoning
• 0.5 cups of rapeseed or vegetable oil
• Ranch dressing, honey mustard or barbecue sauce for serving (optional)
• Carrot, cucumber and/or celery sticks (optional)

Preparation:

1. In a medium bowl, combine the buttermilk and egg. Soak the chicken pieces in this mixture while you assemble the remaining ingredients. Meanwhile, in another shallow bowl, combine breadcrumbs Season with paprika, garlic powder, Italian seasoning, salt, and black pepper to taste. Place a wire rack on a baking sheet lined with paper towels.
2. Heat vegetable oil in a large skillet over medium heat. Remove the chicken from the buttermilk, let any excess drip back into the bowl, then coat the chicken in the breadcrumbs, turning to coat all sides.
3. Carefully lower the chicken into the oil and fry until golden and crispy, 5 minutes per side. Transfer the chicken to a wire rack on a baking sheet. Place the nuggets in an airtight container. Pack them in a lunchbox along with vegetables and your favorite dipping sauce.