Chicken Nuggets



These turned out better than I could have ever hoped for. They were delicious and tasted just like the chick fil a nuggets that are so addicting!


I used 1 chicken breast for each serving. I was also out of a few ingredients so i made the following substitutions and it was fine. Regular sugar for powdered, and I used extra dijon for regular mustard.

INGREDIENTS

· 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks

· 1 cup dill pickle juice

· 1 1/2 cups milk, divided

· 1-2 cups frying oil

· 1 large egg

· 1 1/4 cups all-purpose flour

· 1 tablespoon powdered sugar

· Kosher salt and freshly ground black pepper, to taste



FOR THE HONEY MUSTARD

· 1/4 cup mayonnaise

· 2 tablespoons honey

· 1 tablespoon mustard

· 2 teaspoons Dijon mustard

· 2 teaspoons freshly squeezed lemon juice



INSTRUCTIONS

· To make the honey mustard, whisk together mayonnaise, honey, mustards and lemon juice in a small bowl; set aside.

· In a large bowl, combine chicken, pickle juice and 1/2 cup milk; marinate for at least 30 minutes. Drain well with colander.

· Heat oil in a fryer set to 375 degrees.

· In the same bowl, whisk together remaining 1 cup milk and egg. Stir in chicken and gently toss to combine; drain again in colander.

· In a gallon size Ziploc bag, combine flour and sugar; season with salt and pepper, to taste. Toss in chicken and coat.

· Working in batches, add chicken to the fryer and cook until evenly golden and crispy, about 4 minutes. Transfer to a paper towel-lined plate.

· Serve immediately with honey mustard.



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