Chicken Nuggets With Honey Mustard Dipping Sauce Recipes

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CHICKEN NUGGETS WITH HONEY MUSTARD DIPPING SAUCE



Chicken Nuggets With Honey Mustard Dipping Sauce image

Easy, tasty morsels. The chicken nuggets can be frozen after baking. Serve with your favorite sauce, such as honey mustard or ranch dressing. I like to make the Honey Mustard Dipping Sauce the day before so flavors blend. From Paula's Home Cooking.

Provided by Claudia Dawn

Categories     Chicken Breast

Time 40m

Yield 24-36 nuggets

Number Of Ingredients 11

2 cups crushed sour cream and onion potato chips
1 egg
2 tablespoons milk
6 chicken breast fillets, cut into 1 1/2 inch cubes
1/3 cup butter, melted
3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon lemon juice or 1/2 lemon, juice of
horseradish, to taste
2 tablespoons orange juice (more or less as needed)

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.

Nutrition Facts : Calories 64.1, Fat 5.3, SaturatedFat 2.1, Cholesterol 17.7, Sodium 78.7, Carbohydrate 4.2, Sugar 2.8, Protein 0.4

CHICKEN NUGGETS WITH HONEY MUSTARD DIPPING SAUCE - CHUCK HUGHES



Chicken Nuggets With Honey Mustard Dipping Sauce - Chuck Hughes image

Today, I watched "Chuck's Day Off", where he made chicken nuggets for his cousins' kids. The method he used to make the nuggets intrigued me, so I am posting the recipe for safekeeping. If you try this recipe before me, let me know what you think.

Provided by Cristina Barry

Categories     Chicken

Time 12h5m

Yield 8 serving(s)

Number Of Ingredients 18

8 chicken thighs, skinned and deboned
1 cup buttermilk
1 egg
1/4 cup fresh chives, finely chopped
1/4 cup parmesan cheese, grated
3 tablespoons soy sauce
1/2 teaspoon garlic-flavored hot pepper sauce (recommended ( garlic-flavored Tabasco)
1 lemon, juice of
1 teaspoon salt
1 teaspoon black pepper, freshly ground
vegetable oil, for frying
1 cup flour, for dredging
3 eggs, beaten
2 cups panko breadcrumbs (Japanese)
1/4 cup mild yellow mustard
1/4 cup honey
salt
black pepper, freshly ground

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.

Nutrition Facts : Calories 468.1, Fat 23.5, SaturatedFat 5.9, Cholesterol 175.9, Sodium 2348.1, Carbohydrate 35.3, Fiber 5.1, Sugar 12.2, Protein 30.5

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