Here's how to submit your recipes to 30Seconds. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. However, 30Seconds is a participant in the Amazon affiliate advertising program and this post contains affiliate links, which means we may earn a commission or fees if you make a purchase via those links. But 30Seconds is not affiliated or in no way endorses or makes any warranties about specific products. Note: we may occasionally reference products based on a contributor’s personal opinion. Fry the chicken a few pieces at a time until golden brown on all sides and cooked through, about 2 minutes per side. Remove the chicken from the marinade and put it into the bag with the flour mixture. Put the flour, powdered sugar, salt, pepper and paprika into a food zipper bag.Heat about 2 inches of oil in a skillet over medium-high heat (375 degrees F).Put the chicken nuggets into the marinade and let it sit in the refrigerator for at least 2 hours. Stir together the milk, pickle juice and egg in a bowl.2 boneless skinless chicken breasts, cut into bite-sized pieces.Total Time: 20 minutes plus 2 hours to marinate Prep Time: 10 minutes plus 2 hours to marinate (Try this homemade Chick-fil-a sauce recipe!) Don't forget the cole slaw, mac and cheese and a milkshake. Serve these juicy chicken nuggets with ketchup or your favorite dipping sauce. A friend of mine told me about a copycat Chick-fil-a recipe for nuggets she makes that tastes pretty close to those tender chunks of joy the restaurant sells. The chicken nuggets and waffle fries make my knees go weak. Once the chicken is a nice golden color, remove from the oil with a slotted spoon or tongs and set on paper towels to drain.Ĭontinue with batches of 6 to 10 nuggets until all the nuggets have been cooked.I try not to eat much fast food, but one of my weaknesses is Chick-fil-a. This will help them to cook faster with less likelihood of them burning. Also, make sure your chicken is cut up into SMALL pieces.After that I turned the heat down to a medium low setting and the rest cooked beautifully. The first couple of batches cooked too fast and too brown because the oil was too hot. Don’t get the oil TOO HOT or it will burn the flour! At least that’s what happened with the gluten-free flour I used.I did mine in batches of about 6 to 8 at a time.Ī couple of tips here (especially if making gluten-free): When oil is up to temperature…use a slotted spoon or a pair of tongs to fish pieces of chicken out of the flour and add to the oil. Then put the chicken into the bag, close it, and SHAKE (or tumble) until all pieces are well coated. Mix the ingredients slightly by squeezing the bottom of the bag a few times. While the oil is heating, add flour, sugar, salt, pepper, and paprika to a gallon-sized plastic zipper bag. You want it hot enough so that when you drop a piece of chicken into it, it quickly floats back to the top. In a large dutch oven or stockpot, heat the oil. If wearing sandals all summer has left your heels feeling dry and cracked, try this out-of-the-box treatment for softer, smoother feet! Continue Reading In a small bowl, combine all the ingredients for the sauce, mix well, and set aside. 2 cups flour (I used Pamela’s Gluten Free Baking Mix).6 chicken breasts, cut into SMALL bite-sized pieces.mustard (regular prepared yellow mustard) It’s a long story involving an episode of the TV show “Drake and Josh”…but for some reason we find it very amusing to say “dippin’ sawce”! We just crack ourselves up! -)Ĭopycat Chick-Fil-A Nuggets & Honey Mustard Dippin’ Sauce #1 We are chicken nugget and dippin’ sauce fans here, and #2 these turned out really good! (Thanks in part to the delicious dippin’ sauce!) FYI…when you are reading this and see the words “dippin’ sauce”, you have to say it with an exaggerated Southern drawl to get an idea of how we say it at our house. So…that is the not-so-Readers-Digest-version of why I am posting this recipe today. Honey Mustard Dippin’ Sauce sounded like it could give another family favorite, fry sauce, a run for its’ money! So when I saw this “copycat” recipe at Table For Two I wasn’t exactly dying to make it…but since my boys are fans of chicken nuggets in general, and dippin’ sauce in particular…I thought it was worth a try. Meet your skin's new best friend! Continue Reading
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