Chickadee nuggets
Ingredients
* 2 boneless skinless chicken breasts
* 1 cup milk
* 1 cup dill pickle juice
* 1 egg
* 1 1/4 cups flour
* 2 Tbls powdered sugar
* 2 tsp salt
* 1 tsp pepper
* 1/2 tsp paprika
* Oil for frying
Instructions
1. Thaw 2 chicken breast
2. Trim and cut the chicken into bit sized pieces. Whisk egg, pickle juice, and milk together. Place chicken in milk mixture, and cover. Let stand for 2 hours in the fridge.
3. Place 2 inches of oil into a deep pan. Heat over medium high heat until the oil is hot (375 degrees).
4. In a zip-lock bag mix together flour, powdered sugar, salt, pepper and paprika. Remove chicken from milk mixture, and place in the flour mixture. Shake to coat.
5. Put about 8 nuggets into the pan, be careful not to overcrowd. Cook for about 2-3 minute on each side, or until golden brown.
6. Remove chicken and drain on a paper towel. You could place on a rack in a hot oven to keep them warm if you are making a lot of them.
7. Serve with your chickadee dipping sauce.
Chickadee dipping sauce
Ingredients
* 1/4 cup mayo
* 1 teaspoon mustard
* 1 tablespoon barbecue sauce
* 1 tablespoon honey
Instructions
* Add all ingredients to a bowl and stir or whisk well to combine
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