Chicken Nuggets With Honey Lemon Dipping Sauce Recipes

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 MUSTARD DIPPING SAUCE - CHUCK HUGHES

Steps:

• In a large bowl, marinate the pieces of chicken in buttermilk. Cover with plastic wrap and leave in the refrigerator overnight. This will tenderize the chicken.
• Heat oil in a deep fryer. Drain and discard the buttermilk. In a food processor, combine the marinated chicken, egg, chives, Parmesan, soy sauce, garlic-flavored hot sauce, lemon juice, salt, and pepper. Blend until a smooth paste is formed, about 1 minute. Make about 2-inch by 1-inch nuggets, lining them up on a baking tray. In a shallow bowl, add the flour and in a second bowl the beaten eggs, and in a third bowl the panko bread crumbs. Coat the nuggets in flour, then egg, and then the panko crumbs and place the nuggets back on the tray. Deep fry in small batches until golden brown, about 5 minutes. Alternately, heat 2 tablespoons of vegetable oil in a large skillet and fry, turning every 2 minutes, for about 10 minutes.
• For the dipping sauce: Combine the mustard, honey, salt, and pepper in a bowl and mix well. Cook's Note: Can be made up to 1 day in advance.
• Cook's Note: Soaking the chicken in Buttermilk will result in tender and juicy chicken.
• You can buy buttermilk in the dairy product section of a supermarket, but mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar achieves the same result.

CHICKEN FINGERS WITH LEMON SAUCE

Steps:

• In a small saucepan, combine the lemon curd, broth, soy sauce and ginger. Cook and stir until combined and heated through; keep warm. , In a shallow bowl, combine buttermilk and lemon zest. In another bowl, combine flour and cornstarch. Dip chicken in buttermilk mixture, then coat with flour mixture., In a large skillet, heat oil to 375°. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Serve with lemon sauce.

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.