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Copycat Chicken Nuggets
I developed this recipe to mimic our favorite restaurant's chicken nuggets. I knew I had a winner the first time I made them because the whole family fought over who got the last one! For a dipping sauce, mix barbecue sauce and Dijon mustard, then stir in honey. -Jeni Pittard, Statham, GA
Prep: 20 min. + marinating
Cook: 5 min./batch
Makes: 8 servings
- 2 lbs. boneless skinless chicken breasts, cut into bite-sized pieces
- 1 Tbsp. dill pickle juice
- 1/2 cup cornstarch
- 1/4 tsp. garlic powder
- 1/4 tsp. paprika
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 1 large egg white
- 1 Tbsp. soy sauce
- 1 Tbsp. Dijon mustard
DIPPING SAUCE
- 1/4 cup Dijon mustard
- 3 Tbsp. barbecue sauce
- 2 Tbsp. honey oil for frying
1. In a bowl, add the chicken and pickle juice; toss to coat. Marinate at room temperature for 30 minutes. Meanwhile, combine the next 8 ingredients to form a thick batter. Add the batter to the chicken mixture and toss to coat.
2. For the dipping sauce, combine mustard, barbecue sauce, and honey; set aside.
3. In a deep skillet or electric skillet, heat 1 in. oil to 375°. Fry chicken pieces, a few at a time, until browned and juices run clear, 1-2 minutes on each side. Drain on paper towels. Serve hot with sauce.
1 SERVING 307 cal., 16g fat (2g sat. fat), 63mg chol., 514mg sod., 14g carb. (6g sugars, O fiber), 24g pro.
Bu hikaye Taste of Home dergisinin April - May 2022 sayısından alınmıştır.
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Bu hikaye Taste of Home dergisinin April - May 2022 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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