Chicken Nuggets

Name: Chicken Nuggets
Ingredients: Chicken Nuggets; 8 chicken thighs, skinned and deboned; 1 cup buttermilk; 1 egg; 1/4 cup finely chopped fresh chives; 1/4 cup grated parmesan cheese; 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 fresh ground black pepper; vegetable oil, for frying; 1 cup flour, for dredging; 3 eggs, beaten; 2 cups panko (japanese) breadcrumbs; Honey-Mustard Dipping Sauce; 1/4 cup mild yellow mustard; 1/4 cup honey; salt & freshly ground black pepper

19 ingredients

10 steps

Ingredients

Chicken Nuggets
8 chicken thighs, skinned and deboned
1 cup buttermilk
1 egg
1/4 cup finely chopped fresh chives
1/4 cup grated parmesan cheese
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 fresh ground black pepper
vegetable oil, for frying
1 cup flour, for dredging
3 eggs, beaten
2 cups panko (japanese) breadcrumbs
Honey-Mustard Dipping Sauce
1/4 cup mild yellow mustard
1/4 cup honey
salt & freshly ground black pepper

Directions

1

For the nuggets:
2

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.
3

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.
4

Make about 2-inch by 1-inch nuggets, lining them up on a baking tray.
5

In a shallow bowl, add the flour and in a second bowl the beaten eggs, and in a third bowl the panko bread crumbs.
6

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.
7

For the dipping sauce:
8

Combine the mustard, honey, salt, and pepper in a bowl and mix well. Can be made up to 1 day in advance.
9

Cook's Note:
10

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.