Chicken Nuggets With Honey Lemon Dipping Sauce Recipes

SPEED-BRINED CHICKEN NUGGETS WITH HONEY DIP

Steps:

• For the chicken: Butterfly the breasts and cut into bite-sized pieces.
• In a liquid measuring cup, whisk together the pickle brine, confectioners' sugar and salt. Load the chicken and brine into a cream whipper and charge with two cartridges of nitrous oxide. Place in the fridge to chill for at least 20 minutes or up to 1 hour.
• For the dipping sauce: Meanwhile, whisk together the brine, honey and salt and pepper to taste. Set aside.
• Set a deep-fryer or Dutch oven to heat the oil to 375 degrees F.
• For the dredge: Combine the flour, granulated sugar, salt, paprika, garlic powder and pepper in a bowl. Whisk in the pickle brine until it's the texture of semi-wet sand.
• Drain the brine by discharging the canister. Open it up and unload the chicken into a colander. Shake the excess brine off the nuggets and dredge in the flour mixture until uniformly coated.
• Fry the nuggets in batches until cooked through, 2 to 4 minutes. Drain on a paper towel-lined plate. Serve with the sauce.

CHICKEN NUGGETS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Spread the crushed potato chips in a shallow dish.
• Beat together the egg and milk in a shallow bowl.
• Dip the chicken cubes into the egg mixture and then dredge them in the chips.
• Place the chicken nuggets on a baking sheet and drizzle with melted butter.
• Bake for 15 to 18 minutes, or until golden brown.
• Honey Mustard instructions:.
• Combine all ingredients except orange juice; stir well.
• Thin to pouring consistency for dressing or dipping consistency for dips with orange juice.
• Cover and chill for 2 or 3 hours.

CHICKEN NUGGETS WITH HONEY-LEMON DIPPING SAUCE

Steps:

• To make the dipping sauce: In a small bowl, whisk together the honey and lemon juice.
• Season the chicken with the 1 teaspoon salt and pepper. Place the egg and cornflakes in separate bowls. Coat each chicken nugget with the egg, letting the excess egg drip back into the bowl. Coat the nuggets with the cornflakes. Set aside on a plate.
• Heat 1/2 inch of canola oil to 375°F in a deep skillet. Fry the nuggets, turning once, for 3 to 4 minutes per side, or until golden and cooked through. Transfer the nuggets to a paper towel-lined plate to drain. Season immediately with additional salt (if using) and serve accompanied by the honey-lemon dipping sauce.
• a bit more, y'all
• You can make extras for the grown-ups to nibble on with drinks, too. Try making The Lady & Sons Honey Mustard Sauce for the big kids to dip with. In a small bowl combine 3/4 cup mayonnaise, 3 tablespoons honey, 2 tablespoons yellow mustard, 1 tablespoon freshly squeezed lemon juice, 2 tablespoons orange juice, and horseradish to taste. Stir, then cover and chill for 2 to 3 hours before serving.