Megans Quick And Easy Chicken Nugget Dipping Sauce Recipes
BEST AND EASIEST CHICKEN NUGGETS
Simple, super easy, quick, delicious, and pretty healthy, too!
Provided by Samantha
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 31m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with aluminum foil; place a wire cooling rack on top and spray with cooking spray.
- Put chicken into a gallon-size resealable plastic bag. Add ranch dressing; seal and shake bag to coat chicken evenly.
- Mix panko, Parmesan cheese, garlic powder, and parsley together in a bowl; pour into bag with chicken. Seal and shake bag to coat thoroughly. Remove from bag; place on rack in a single layer.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn broiler on high; broil until crispy, about 1 minute.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 14.3 g, Cholesterol 64.2 mg, Fat 14.3 g, Fiber 0.1 g, Protein 25 g, SaturatedFat 4.2 g, Sodium 478.3 mg, Sugar 0.9 g
MEGAN'S QUICK AND EASY CHICKEN NUGGET DIPPING SAUCE
Make and share this Megan's Quick and Easy Chicken Nugget Dipping Sauce recipe from Food.com.
Provided by meganisawesome
Categories Low Protein
Time 3m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Get a bowl, a measuring cup, and a tablespoon.
- Mix barbecue sauce, sweet and sour sauce, and honey mustard together.
- Enjoy with any type of chicken.
Nutrition Facts : Calories 89, Fat 2.8, SaturatedFat 0.2, Cholesterol 0.1, Sodium 417.8, Carbohydrate 15.7, Fiber 0.4, Sugar 10.4, Protein 0.5
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.
CINDY'S COPYCAT CHICKEN NUGGETS
These chicken nuggets taste very much like Chick-fil-A's® nuggets. You won't even need a dipping sauce!
Provided by bonnielwilliams
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Combine flour, seasoned salt, poultry seasoning, mustard powder, and pepper in a zip-top bag. Add chicken, a few pieces at a time, and shake until evenly coated. Remove chicken to a plate and continue to coat remaining chicken.
- Heat oil in a deep skillet over medium-high heat. Add chicken in small batches and cook and stir in the hot oil until golden brown on all sides, about 6 minutes per batch. Remove to a paper towel-lined plate and repeat to cook remaining chicken. Serve warm.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 25.9 g, Cholesterol 86.2 mg, Fat 7.9 g, Fiber 1.1 g, Protein 35.3 g, SaturatedFat 1.5 g, Sodium 993.2 mg, Sugar 0.1 g
COCONUT CHICKEN NUGGETS & PALEO SAUCE
Make and share this Coconut Chicken Nuggets & Paleo Sauce recipe from Food.com.
Provided by Satyne
Categories < 30 Mins
Time 30m
Yield 18 nuggets
Number Of Ingredients 19
Steps:
- Nuggets:.
- Preheat oven to 180 degrees Celsius.
- In a bowl combine ¼ cup almond flour, ½ cup coconut and salt & pepper. Mix to combine.
- In a separate bowl, combine the ground chicken, ½ cup almond flour, onion powder, garlic powder, egg yolk and salt & pepper. Mix well until everything is incorporated.
- In a sauté pan, melt coconut oil on medium heat. Take about 2 tablespoons worth of the chicken mixture and roll into a ball and then coat with the coconut and almond mixture. Repeat with the remaining chicken. You should make about 15 to 18 chicken nugget/balls.
- In small batches place nuggets into heated coconut oil and cook on each side for about 3 to 4 minutes. Transfer balls to a parchment lined bake pan and place in oven for 4 to 5 minutes to allow the chicken to cook through. Repeat with the remaining chicken nuggets.
- Sauce:.
- Heat coconut oil in a saute pan over medium heat. Place minced shallots and garlic in sauce pan until soft. Stir in remaining ingredients and simmer over low heat for 15-20 minutes.
Nutrition Facts : Calories 126.2, Fat 9.5, SaturatedFat 7.6, Cholesterol 28.7, Sodium 158.5, Carbohydrate 4.2, Fiber 0.8, Sugar 2.2, Protein 6.8
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