My friend Cody and I were hanging out at his apartment one afternoon when we realized we needed lunch. Cody didn't have much in his fridge for lunch making but he had some chicken breasts and some bread crumbs, we also found some honey mustard dressing and a good collection of spices and decided to try our hand at making our own nuggets. I refined the recipe and wanted to share it with all of you. Enjoy!
Ingredients:
2 chicken breasts1.25 C of unseasoned panko breadcrumbs
2 t of mustard powder
½ t of cayenne powder
¼ t of ground black pepper
Canola oil or other vegetable oil for frying
Directions:
Trim the chicken breasts and cut into nugget sized portions, about thumb size. Place in a plastic bag and pour in the dressing, smush the dressing around and make sure that each piece is getting some coverage. Let that marinate in the fridge for 30 minutes.
Now to get everything ready for the frying. In a bowl mix together the dredge of breadcrumbs, mustard powder, cayenne powder, and black pepper. Make sure to mix thoroughly for even chicken dredging. Then, in a heavy bottom skillet, pour ¼ inch to ½ inch of canola oil and bring to a temp of 350-375 degrees. Also, now would be a great time to set up a draining station, some paper towels on a baking sheet will do.
While the oil heats up, start dredging your marinated chicken pieces in the panko dredge. Make sure you get good, even coverage on each piece for even cooking and crunch. Let the dredge set for a minute on each piece before frying.
Fry in small batches, making sure to not crowd the pan. Fry on each side for about 1 minute or until golden brown and cooked through. Remove to the draining rig to remove excess oil and to let the breading set so it doesn't just come off in you hands as you eat.
Serve with some of the dressing (obviously not the stuff the chicken was marinating in) as a dipping sauce and enjoy! I like to serve mine with some baby carrots and cherry tomatoes to make a whole finger friendly meal.
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