CHICKEN NUGGETS VARIATIONS
January 28, 2006 at 2:22 pm #4929
BEER BATTERED NUGGETS
Preparation of the Nuggets:- A nugget is a bite-size morsel from the
list of optional nugget ingredients. You can use one ingredient alone
or in combination with others ingredients. (One pound of nuggets will
yield 4-6 servings.)
raw shrimp (shelled and deveined)
chicken or turkey (skinned and deboned); cut into nugget sizes
peeled potatoes cut into 3/16 inch thick slices
peeled sweet potatoes cut into 3/16 inch thick slices
bermuda onions cut and separated into rings
Preheat cooking oil. Add a few drops of sesame oil for flavor.
Use a good thermometer and bring the cooking oil to 370 degrees F.
1 lb nuggets
1 c flour
1 t baking powder
1/2 t salt
1 whole beaten egg
1/2 c beer
Sift flour, baking powder and salt into a bowl. Beat in egg and
beer (Pilsner Urquell or Martiner are both good beers). Dip nuggets
in batter, coating them well. Fry the nuggets in cooking oil until
browned. Drain on paper towels and keep warm.
Sweet-and-sour Pineapple Sauce
1 T cornstarch
1 T sugar
1 t salt
4 T vinegar
1/2 c pineapple juice
1 c pineapple chunks
Mix the cornstarch, sugar and salt with the vinegar. Add pineapple
juice. Cook over low heat, stirring steadily, until thickened.
Arrange the batter fried nuggets and pineapple chunks on a dish
and pour sauce over all.March 29, 2008 at 12:40 pm #56305
Chicken Nuggets With Honey Mustard Dipping Sauce
Recipe By: Paula Deen
2 cup crushed sour-cream-and-onion-flavored potato chips
2 tablespoons milk
6 chicken breast fillets — cut into 1 1/2-inch cubes
1/3 cup butter — melted
3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoons lemon juice or juice from 1/2 lemon
Horseradish — to taste
2 tablespoons orange juice (more or less as needed)
Preheat oven to 350F
Combine all ingredients except orange juice; stir well. Thin to
pouring consistency for dressing or dipping consistency for dips with
orange juice. Cover and chill for 2 or 3 hours.
Spread the crushed potato chips in a shallow dish. Beat together the
egg and milk in a shallow bowl. Dip the chicken cubes into the egg
mixture and then dredge them in the chips. Place the chicken nuggets
on a baking sheet and drizzle with melted butter. Bake for 15 to 18
minutes, or until golden brown. The chicken nuggets can be frozen
after baking. Serve with your favorite sauce, such as honey mustard or
ranch dressing.April 11, 2008 at 2:53 pm #56569
Buffalo-Style Chicken Nuggets
2 teaspoons paprika
1/4 teaspoon seasoned salt
1/4 teaspoon ground red pepper (cayenne)
1 tablespoon canola or soybean oil
1 teaspoon red pepper sauce
1 lb boneless skinless chicken breasts, cut into 2-inch pieces
1/4 cup fat-free sour cream
1/4 cup reduced-fat ranch dressing
seasoned salt and red pepper; mix well.
2. In small bowl, stir together oil and pepper sauce. Coat chicken
pieces with oil mixture.
3. Shake about 6 chicken pieces at a time in bag of cereal mixture
until coated. Shake off any extra mixture. On ungreased cookie sheet,
place chicken pieces in single layer.
4. Bake about 10 minutes or until chicken is no longer pink in center.
Meanwhile, in small bowl, stir together sour cream and dressing. Serve
sauce with chicken.
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