Honey Dipped Crunchy Chicken Nuggets Recipes
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.
CRUNCHY CHICKEN NUGGETS WITH GREEN ONION HONEY DIP
Provided by The Hearty Boys
Categories main-dish
Time 1h5m
Yield 24 nuggets
Number Of Ingredients 13
Steps:
- Put the 2 cereals into a gallon-sized bag and seal. Place on a flat surface and, using a rolling pin, crush the cereal until it's still slightly chunky. Pour into a medium sized bowl and add the flour, salt and pepper and mix to combine.
- Dip the chicken pieces into the beaten eggs, 1 at a time, and transfer to the breading mix. Coat well and refrigerate for 30 minutes.
- Pour the oil into a large saucepan and place over medium-high heat for 2 to 3 minutes. Test the oil by dropping a bread cube in; if it browns within 1 minute the oil is ready. Drop the chicken nuggets into the hot oil, 4 pieces at a time, and cook 2 minutes, or until the breading is golden and the chicken is cooked through. Repeat with the remaining chicken nuggets. Keep warm in a low oven until ready to serve.
- Place all ingredients in a small bowl and mix until well combined. Refrigerate until ready to use.
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