CRUNCHY CHICKEN NUGGETS
Steps:
- In shallow dish combine egg whites and water. On large sheet of wax paper combine KELLOGG'S® RICE KRISPIES® cereal, paprika, seasoned salt, garlic powder and onion powder.
- Cut chicken into 1 1/2-inch pieces. Dip chicken pieces into egg white mixture, coating all sides. Roll in cereal mixture. Place in single layer on ungreased baking sheet. Drizzle with melted butter. Bake at 450 degrees F about 12 minutes or until no longer pink in center.
- Serve warm with salad dressing as dipping sauce.
- This recipe makes 4 main dish servings or 8 appetizer servings.
CRISPY HONEY-GLAZED FRIED CHICKEN RECIPE BY TASTY
Here's what you need: salt, black pepper, onion powder, garlic powder, paprika, ground cumin, dried oregano, cayenne powder, all-purpose flour, bone-in, skin-on chicken drumsticks, bone-in, skin-on chicken thighs, buttermilk, peanut or vegetable oil, honey
Provided by Alvin Zhou
Categories Dinner
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined. In a another medium bowl, combine half of the spice mix with the flour, mixing until the spices are evenly distributed.
- Add the chicken to a large bowl and sprinkle with the remaining spice blend. Mix until all the chicken pieces are evenly coated.
- Pour the buttermilk over the chicken and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange color. Marinate the chicken in the fridge for 2 hours, or overnight.
- Heat the oil to about 325°F (160°C) in a large cast-iron skillet.
- Dredge each piece of chicken in the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it'll burn while frying.
- Fry 3-4 chicken pieces at a time, occasionally turning them over. Cook for 10-12 minutes, until golden brown, crispy, and the internal temperature reaches 165°F (75°C). Rest the cooked chicken pieces on a wire rack to let excess oil drain off.
- Drizzle the chicken with honey, then serve.
- Enjoy!
Nutrition Facts : Calories 445 calories, Carbohydrate 51 grams, Fat 11 grams, Fiber 3 grams, Protein 31 grams, Sugar 4 grams
SPEED-BRINED CHICKEN NUGGETS WITH HONEY DIP
I took my senior prom date to a chicken spot and ordered a catering-size portion of their nuggets with honey dipping sauce. This is as close to replicating that as I can. And speaking of "can," if you use a nitro canister, you can achieve peak marination in 20 minutes.
Provided by Justin Warner, Food Network Star Season 8 Winner
Time 55m
Yield 8 servings
Number Of Ingredients 15
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.
HONEY-DIPPED CRUNCHY CHICKEN NUGGETS
Make and share this Honey-Dipped Crunchy Chicken Nuggets recipe from Food.com.
Provided by Chef Diva Divine
Categories Chicken Breast
Time 25m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Spray a large baking sheet with nonstick cooking spray.
- In a large bowl, mix 1TBS of the honey & the egg white; add the chicken; stir to coat.
- Transfer the chicken to a colander and set over a large bowl.
- On a sheet of wax paper, combine the cornflake crumbs and salt.
- One at a time, dip the chicken pieces into the crumbs, then place on a baking sheet.
- Spray the tops of the chicken lightly with cooking spray.
- Bake until the chicken is cooked through, 8-10 minutes.
- Meanwhile, in a small bowl, mix the mayo, mustard, and the remaining 2 tbsp of honey.
- Serve the chicken nuggets with the dipping sauce.
Nutrition Facts : Calories 135, Fat 1.3, SaturatedFat 0.3, Cholesterol 52.7, Sodium 387.5, Carbohydrate 8.1, Fiber 0.3, Sugar 5.7, Protein 21.8
HONEY NUT DIPPED CHICKEN
This was given to me by my friend Susan R. Very easy and tasty.
Provided by patti
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 9h20m
Yield 8
Number Of Ingredients 10
Steps:
- Mix honey, Worcestershire sauce, vegetable oil, lemon juice, and salt in a bowl, stirring until salt has dissolved. Place chicken into marinade, turn chicken pieces over to coat, and cover bowl. Marinate chicken in refrigerator for 24 hours, turning once.
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and spray foil with cooking spray.
- Mix corn flake crumbs with walnuts and 1/2 teaspoon salt in a shallow bowl. Remove chicken pieces from marinade, discarding the used marinade, and press into crumb mixture to coat. Arrange chicken into prepared baking dish.
- Bake in the preheated oven until chicken meat is no longer pink inside, the juices run clear, and chicken is browned, about 1 hour. An instant-read meat thermometer inserted into the thickest piece of chicken should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 290.1 calories, Carbohydrate 11.9 g, Cholesterol 85.5 mg, Fat 16 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 3.3 g, Sodium 634.8 mg, Sugar 9.5 g
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- Stir together mayonnaise or salad dressing, mustard, and honey in a small bowl. Set aside to serve the dip warm or cold.
- Cut chicken into 1-1/2-inch pieces. Combine flour, parsley, poultry seasoning, salt, and pepper in a plastic bag. Add chicken pieces, a few at a time, to the flour mixture. Close the bag; shake to coat chicken pieces. Set chicken aside.
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