Crunchy Chicken Nuggets With Green Onion Honey Dip Food

THE BEST CRISPY BAKED CHICKEN NUGGETS

Steps:

• Preheat oven to 400 degrees F.
• Add panko breadcrumbs to a large baking sheet and spread out in an even layer. Spray breadcrumbs with nonstick olive oil cooking spray. Bake for 2 minutes, then stir breadcrumbs (or just give the pan a shake) and then bake for 2-3 minutes or until breadcrumbs are golden brown. Keep heat in the oven.
• Transfer breadcrumbs to a medium bowl. Whisk in spices: salt, black pepper, onion powder, paprika, garlic powder and cayenne pepper. Set aside.
• In a separate medium bowl, whisk together the eggs and almond milk. Set aside.
• Line the large baking sheet with an oven safe wire metal rack. Spray with nonstick cooking spray.
• Dip each chicken cube into the egg mixture, then use a tong to grab each chicken nugget and toss into the breadcrumb mixture to completely coat with breadcrumbs. Use tongs to transfer to the wire rack, placing about 1 inch apart.
• Generously spray the tops of the chicken nuggets with nonstick spray. Bake in the oven for 15-20 minutes until cooked through and temp reaches 165 degrees F with a meat thermometer. Serves 4. Serve with BBQ sauce, honey mustard, ketchup or whatever sauce you'd like!

CRISPY CHICKEN NUGGETS

Steps:

• Preheat oven to 400°F. Grease a baking sheet or line with parchment paper.
• Crush corn flakes into fine crumbs. Combine crumbs with Panko, cornmeal, and half of the seasonings.
• Combine milk, beaten egg and remaining seasonings. Toss chicken the egg mixture and then dip each piece into the crumb mixture pressing the crumbs to adhere.
• Place chicken on prepared pan and spray generously with cooking spray.
• Bake 18-22 minutes or until chicken reaches 165°F.

CRUNCHY CHICKEN NUGGETS

Steps:

• In shallow dish combine egg whites and water. On large sheet of wax paper combine KELLOGG'S® RICE KRISPIES® cereal, paprika, seasoned salt, garlic powder and onion powder.
• Cut chicken into 1 1/2-inch pieces. Dip chicken pieces into egg white mixture, coating all sides. Roll in cereal mixture. Place in single layer on ungreased baking sheet. Drizzle with melted butter. Bake at 450 degrees F about 12 minutes or until no longer pink in center.
• Serve warm with salad dressing as dipping sauce.
• This recipe makes 4 main dish servings or 8 appetizer servings.

HONEY-DIPPED CRUNCHY CHICKEN NUGGETS

Steps:

• Preheat oven to 400°F.
• Spray a large baking sheet with nonstick cooking spray.
• In a large bowl, mix 1TBS of the honey & the egg white; add the chicken; stir to coat.
• Transfer the chicken to a colander and set over a large bowl.
• On a sheet of wax paper, combine the cornflake crumbs and salt.
• One at a time, dip the chicken pieces into the crumbs, then place on a baking sheet.
• Spray the tops of the chicken lightly with cooking spray.
• Bake until the chicken is cooked through, 8-10 minutes.
• Meanwhile, in a small bowl, mix the mayo, mustard, and the remaining 2 tbsp of honey.
• Serve the chicken nuggets with the dipping sauce.

SPEED-BRINED CHICKEN NUGGETS WITH HONEY DIP

Steps:

• For the chicken: Butterfly the breasts and cut into bite-sized pieces.
• In a liquid measuring cup, whisk together the pickle brine, confectioners' sugar and salt. Load the chicken and brine into a cream whipper and charge with two cartridges of nitrous oxide. Place in the fridge to chill for at least 20 minutes or up to 1 hour.
• For the dipping sauce: Meanwhile, whisk together the brine, honey and salt and pepper to taste. Set aside.
• Set a deep-fryer or Dutch oven to heat the oil to 375 degrees F.
• For the dredge: Combine the flour, granulated sugar, salt, paprika, garlic powder and pepper in a bowl. Whisk in the pickle brine until it's the texture of semi-wet sand.
• Drain the brine by discharging the canister. Open it up and unload the chicken into a colander. Shake the excess brine off the nuggets and dredge in the flour mixture until uniformly coated.
• Fry the nuggets in batches until cooked through, 2 to 4 minutes. Drain on a paper towel-lined plate. Serve with the sauce.

CRISPY CHICKEN NUGGETS

Steps:

• Beat egg, salt, and pepper together in a bowl. Pour crushed cereal into a separate bowl. Coat chicken pieces in egg mixture. Press chicken pieces into cereal until coated.
• Heat oil and butter together in skillet over medium heat; cook and stir chicken until coating is golden brown and meat is no longer pink in the center, about 7 minutes.
• Whisk preserves and water together in a saucepan over medium-low until heated through and smooth, 2 to 3 minutes. Serve apricot sauce with chicken nuggets.

CRUNCHY CHICKEN NUGGETS

Steps:

• Heat oven to 425 F.
• add baking sheet lined with foil , with oil on it, to preheat for several minutes.
• cube up the chicken breasts , 1" by 1".
• crack eggs in one bowl and mix well.
• in another bowl, add panko , parmesan, salt and pepper, mix thoroughly.
• with one "wet" hand take a piece of chicken and toss it around in the egg mix.
• with same "wet" hand remove that piece and drop it in the breading.
• roll it around with your "dry" hand patting the crumb mixture onto the chicken.
• Bread all the chicken.
• Remove hot pan from oven, be careful!
• Place chicken pieces on pan evenly spaced apart.
• Put in oven, set timer for 20 minutes.
• At the 10 min mark , flip all the chicken pieces, cook 10 more minutes or until a thermometer registers 170F.
• Variation: kick it up, add 1/8 tsp cayenne to the breading mix.
• Good with real honey dill dip.