Post by Deleted on Jan 17, 2021 19:31:54 GMT -5
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.
I forgot the link address! I have to try this on Wednesday.
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.
I forgot the link address! I have to try this on Wednesday.
Only kidding. We will probably try the recipe. We always have boneless chicken breasts on hand.
