CHAMPAGNE-BATTERED CHICKEN NUGGETS
Invite these crispy yet tender chicken nuggets to your next New Year's Eve ball since they'll pair perfectly with a glass of bubbly.
Provided by Food.com
Categories Chicken
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- For the Chicken Nuggets:.
- In a bowl, add the egg, garlic powder, black pepper, flour, and champagne; whisk thoroughly.
- Season cubes of chicken with herbed salt.
- Coat the chicken nuggets in the champagne batter.
- Cook the nuggets in hot oil, drain/cool.
- Place the nuggets in a serving container i.e. little tin buckets.
- Garnish with parsley.
- For the Aioli Sauce:.
- Combine, in a small bowl, champagne vinegar, garlic, cayenne pepper, and egg yolk.
- Whisk in the olive oil.
- Add salt and whisk more.
Nutrition Facts : Calories 1308, Fat 87.3, SaturatedFat 14.5, Cholesterol 245.6, Sodium 4776.5, Carbohydrate 64.2, Fiber 2.6, Sugar 2.4, Protein 35.9
CHICKEN NUGGET PARMESAN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bake the chicken nuggets according to the package instructions, ensuring that the chicken is cooked through and hot. Remove the pan and turn the oven to a medium broil setting.
- Top each chicken nugget with approximately a teaspoonful of marinara, a touch of Italian seasoning, a few red pepper flakes and a pinch of the Parmesan. Next, add a piece of the provolone to the top of each nugget. Place under the broiler until the provolone has melted and is beginning to brown, 1 to 2 minutes.
- Transfer to a platter and top with the basil.
THE BEST EVER CHICKEN NUGGETS
This recipe has been in our family for years. The only problem with it is that there's never enough. It's great for parties, too.
Provided by Nichole
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.
- Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated.
- Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.
Nutrition Facts : Calories 514.9 calories, Carbohydrate 51.2 g, Cholesterol 162.2 mg, Fat 17.8 g, Fiber 2.4 g, Protein 35.6 g, SaturatedFat 3.3 g, Sodium 4174.7 mg, Sugar 0.4 g
COPYCAT CHICK-FIL-A CHICKEN NUGGETS
I developed this recipe to copycat Chick-fil-A chicken nuggets. I knew I had a winner the first time I made them because the whole family fought over who got the last one! For a dipping sauce, combine barbecue sauce and Dijon mustard, then stir in honey to add some sweetness. -Jeni Pittard, Statham, Georgia
Provided by Taste of Home
Categories Dinner
Time 24m
Yield 8 servings
Number Of Ingredients 15
Steps:
- In a bowl, add chicken and pickle juice; toss to coat. Marinate at room temperature for 30 minutes. Meanwhile, combine the next 8 ingredients to form a thick batter. Add batter to the chicken mixture and toss to coat. , For dipping sauce, combine mustard, barbecue sauce and honey; set aside. , In a deep skillet or electric skillet, heat 1 inch oil to 375°. Fry chicken pieces, a few at a time, until browned and juices run clear, 1-2 minutes on each side. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 307 calories, Fat 16g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 514mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 0 fiber), Protein 24g protein.
PANCAKE BATTER FRIED CHICKEN RECIPE BY TASTY
Move over, chicken and waffles--there's a new mashup in town. Coat the chicken in a spicy pancake batter and fry them to crispy golden brown. It's a crowd-pleasing appetizer that comes together in 30 minutes!
Provided by Betsy Carter
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, season the chicken with 1 teaspoon of salt and ½ teaspoon of black pepper. Set aside while you make the batter.
- In a large bowl, whisk together the pancake mix, remaining teaspoon of salt, remaining ½ teaspoon pepper, the cayenne, paprika, and garlic powder. Add the buttermilk and ⅓ of the water and whisk to incorporate. Add the remaining water, ⅓ at a time, and whisk until no lumps remain.
- Add the chicken to the batter and toss to coat completely.
- Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
- Working 4-5 pieces at a time, fry the battered chicken in the hot oil for 2-3 minutes, or until golden brown and the internal temperature reaches 165°F (75°C). Remove from the oil and let drain on the wire rack while you repeat with the remaining chicken.
- Make the dipping sauce: In a small bowl, whisk together the Dijon, pancake syrup, vegetable oil, salt, and pepper until well combined.
- Serve the chicken bites warm with the sauce alongside for dipping.
- Enjoy!
CHICKEN NUGGETS
These are really easy and taste great! Kids love them!
Provided by Megami
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Rinse chicken with cold water and pat dry with paper towels. Cut into 1x1x1/2 inch pieces.
- Fill a deep fryer with corn oil, no more than 1/3 full. Heat to medium heat.
- Place egg and water in a small bowl and mix well. Add the flour, sesame seeds and salt, stirring until a smooth batter is formed.
- Dip chicken pieces in batter and drain off any excess. Add battered chicken, a few pieces at a time, to the hot oil. Fry about 4 minutes or until golden brown and done (remove chicken from oil to test). Drain on paper towels.
Nutrition Facts : Calories 320.1 calories, Carbohydrate 9.2 g, Cholesterol 118.4 mg, Fat 17.7 g, Fiber 0.7 g, Protein 29.7 g, SaturatedFat 3.1 g, Sodium 953.1 mg, Sugar 0.1 g
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