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Friday, April 8, 2016

Copycat Chick-fil-A Nuggets


    Ingredients

    1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
    1 cup dill pickle juice
    1 1/2 cups milk, divided
    1 cup peanut oil
    1 large egg
    1 1/4 cups all-purpose flour
    1 tablespoon confectioners’ 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

    Directions:


    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.
    Heat peanut oil in a large skillet over medium high heat.
    In a large bowl, whisk together remaining 1 cup milk and egg. Stir in chicken and gently toss to combine; drain excess milk mixture.
    In a gallon size Ziploc bag or large bowl, combine chicken, flour and confectioners’ sugar; season with salt and pepper, to taste.
    Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
    Serve immediately with honey mustard.

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