Chicken Nuggets With Honey Mustard Dipping Sauce Chuck Hughes Recipes

CHICKEN NUGGETS

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 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.

COPYCAT CHICK-FIL-A NUGGETS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• For the chicken:.
• Fill a deep fryer or large stockpot with enough oil to submerge the chicken. Heat to 375°F.
• While the oil is heating, place the chicken pieces in a freezer bag. Add flour, sugar, salt, pepper, garlic powder, onion powder, and paprika; seal and shake well.
• Using a slotted spoon, remove the chicken pieces and shake off any excess flour. Place on a plate or in a bowl.
• When the oil is ready, place a handful of nuggets into the oil (do not overcrowd your pan! My deep fryer came with a basket and fit roughly 6-8 pieces). Fry for 3-5 minutes, depending on the size of your pieces. You may need to let your oil heat back up to 375F in between batches if it gets too cold (use a thermometer). Place the cooked pieces on a plate lined with paper towels to drain the oil.
• When the chicken is done, serve with the dipping sauce.
• For the sauce:.
• In a small bowl, whisk together the mayonnaise, mustard, garlic powder, onion powder, vinegar, honey, salt, and pepper until well-blended. Refrigerate while preparing the chicken.

HONEY MUSTARD CHICKEN NUGGETS

Steps:

• Cut chicken into nugget size pieces.
• Combine in a medium bowl, mustard, mayonnaise, honey and salt and pepper.
• Coat chicken nuggets in mixture and then coat with crumbs.
• Place in a slightly greased pan and bake on 400 for 10-14 minutes.
• You can also prepare a double batch of mayonnaise, mustard and honey and use half to dip in the baked chicken nuggets.

CHICKEN NUGGETS

Steps:

• For the nuggets:.
• 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. 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.