Speed Brined Chicken Nuggets With Honey Dip Recipes

BAKED CHICKEN NUGGETS WITH HONEY MUSTARD DIP

Steps:

• In a large, sealable container, combine the chicken pieces, pickle juice, and milk. Stir well, seal, and refrigerate for an hour.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, spray the parchment paper lightly with cooking spray, and set aside.
• In a large freezer bag, combine the flour, breadcrumbs, powdered sugar, salt, paprika, and onion powder. Use tongs to remove one piece of chicken from the marinade at a time, let excess liquid drip off, and add it to the freezer bag. Shake the bag to and toss well to coat the chicken nuggets. Remove the nuggets, one at a time, shake off excess breading, and place on the prepared baking sheet.
• Spray the nuggets liberally with cooking oil spray. Make sure there aren't any crumbly, dry patches of breading.
• Bake until the chicken nuggets are cooked through and the breading is golden, about 20-25 minutes, flipping once.
• As the nuggets bake, combine equal parts honey, yellow mustard, and light mayonnaise in a small bowl.
• Serve the warm with the honey mustard and enjoy!

CRUNCHY CHICKEN NUGGETS WITH GREEN ONION HONEY DIP

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.

EXTRA-CRISPY BAKED CHICKEN NUGGETS WITH HONEY MUSTARD DIP

Steps:

• Preheat oven to 425F. Pour melted butter in the bottom of a large baking sheet and set aside.
• In a shallow bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper, and flour. Dredge chicken in flour mixture, shaking off excess.
• In a resealable plastic bag, combine toasted breadcrumbs, remaining 1 teaspoon salt and 1/2 teaspoon pepper, paprika, and Parmesan. Whisk egg whites and 2 tablespoons water in a shallow bowl. Dip chicken pieces in egg white mixture, a few at a time, then transfer to breadcrumb bag, seal and shake until nuggets are coated. Repeat with remaining chicken and place chicken nuggets in a single layer on prepared baking sheet.
• Bake chicken nuggets at 425F 18-20 minutes, flipping nuggets once halfway through baking, until chicken is a deep golden brown.
• Make the honey mustard dip: In a small bowl, whisk all dip ingredients until smooth. Serve with hot chicken nuggets. Enjoy!

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.