Chicken Nuggets With Honey Mustard Dipping Sauce - Chuck Hughes

Name: Chicken Nuggets With Honey Mustard Dipping Sauce - Chuck Hughes
Prep time: 12 h
Cook time: 5 min
Total time: 12 h 5 min
Yield: 8 serving(s)
Ingredients: 8 chicken thighs, skinned and deboned; 1 cup buttermilk; 1 egg; 1/4 cup fresh chives, finely chopped; 1/4 cup parmesan cheese, grated; 3 tablespoons soy sauce; 1/2 teaspoon garlic-flavored hot pepper sauce (recommended ( garlic-flavored Tabasco); 1 lemon, juice of; 1 teaspoon salt; 1 teaspoon black pepper, freshly ground; vegetable oil, for frying; 1 cup flour, for dredging; 3 eggs, beaten; 2 cups panko breadcrumbs (Japanese); 1/4 cup mild yellow mustard; 1/4 cup honey; salt; black pepper, freshly ground

Submitted by Cristina Barry

"Today, I watched "Chuck's Day Off", where he made chicken nuggets for his cousins' kids. The method he used to make the nuggets intrigued me, so I am posting the recipe for safekeeping. If you try this recipe before me, let me know what you think."

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Ready In:: 12hrs 5mins
Ingredients:: 18
Serves:: 8

ingredients

For Chicken Nuggets
8 chicken thighs, skinned and deboned
1 cup buttermilk
1 egg
¹⁄₄ cup fresh chives, finely chopped
¹⁄₄ cup parmesan cheese, grated
3 tablespoons soy sauce
¹⁄₂ teaspoon garlic-flavored hot pepper sauce (recommended ( garlic-flavored Tabasco)
1 lemon, juice of
1 teaspoon salt
1 teaspoon black pepper, freshly ground
vegetable oil, for frying
1 cup flour, for dredging
3 eggs, beaten
2 cups panko breadcrumbs (Japanese)
For Honey-Mustard Dipping Sauce
¹⁄₄ cup mild yellow mustard
¹⁄₄ cup honey
salt
black pepper, freshly ground

directions

In a large bowl, marinate the pieces of chicken in buttermilk. Cover with plastic wrap and leave in the refrigerator overnight. This will tenderize the chicken.
Heat oil in a deep fryer. Drain and discard the buttermilk. In a food processor, combine the marinated chicken, egg, chives, Parmesan, soy sauce, garlic-flavored hot sauce, lemon juice, salt, and pepper. Blend until a smooth paste is formed, about 1 minute. Make about 2-inch by 1-inch nuggets, lining them up on a baking tray. In a shallow bowl, add the flour and in a second bowl the beaten eggs, and in a third bowl the panko bread crumbs. Coat the nuggets in flour, then egg, and then the panko crumbs and place the nuggets back on the tray. Deep fry in small batches until golden brown, about 5 minutes. Alternately, heat 2 tablespoons of vegetable oil in a large skillet and fry, turning every 2 minutes, for about 10 minutes.
For the dipping sauce: Combine the mustard, honey, salt, and pepper in a bowl and mix well. Cook's Note: Can be made up to 1 day in advance.
Cook's Note: Soaking the chicken in Buttermilk will result in tender and juicy chicken.
You can buy buttermilk in the dairy product section of a supermarket, but mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar achieves the same result.