Crunchy Chicken Nuggets With Green Onion Honey Dip Recipes

CRUNCHY CHICKEN NUGGETS

Crunchy Chicken Nuggets image

Provided by Food Network

Time 32m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 egg whites
1 tablespoon water
2 1/2 cups RICE KRISPIES® cereal
1 1/2 teaspoons paprika*
1 teaspoon seasoned salt*
1/8 teaspoon garlic powder*
1/8 teaspoon onion powder*
1 pound boneless, skinless chicken breasts
1 tablespoon butter or margarine, melted
1/4 cup reduced-fat ranch salad dressing

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.

CRUNCHY CHICKEN NUGGETS WITH GREEN ONION HONEY DIP

Crunchy Chicken Nuggets with Green Onion Honey Dip image

Provided by The Hearty Boys

Categories main-dish

Time 1h5m

Yield 24 nuggets

Number Of Ingredients 13

Ingredients

1 cup crunchy corn cereal (recommended: Cap'n Crunch)
1 cup crispy rice cereal (recommended: Rice Krispies)
4 tablespoons all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
12 chicken tenders, halved
2 eggs, beaten
2 1/2 cups canola oil
Green Onion Honey Dip, recipe follows
1 cup sour cream
2 tablespoons honey
2 tablespoons chopped green onions
1 teaspoon salt

Steps:

Put the 2 cereals into a gallon-sized bag and seal. Place on a flat surface and, using a rolling pin, crush the cereal until it's still slightly chunky. Pour into a medium sized bowl and add the flour, salt and pepper and mix to combine.
Dip the chicken pieces into the beaten eggs, 1 at a time, and transfer to the breading mix. Coat well and refrigerate for 30 minutes.
Pour the oil into a large saucepan and place over medium-high heat for 2 to 3 minutes. Test the oil by dropping a bread cube in; if it browns within 1 minute the oil is ready. Drop the chicken nuggets into the hot oil, 4 pieces at a time, and cook 2 minutes, or until the breading is golden and the chicken is cooked through. Repeat with the remaining chicken nuggets. Keep warm in a low oven until ready to serve.
Place all ingredients in a small bowl and mix until well combined. Refrigerate until ready to use.

SPEED-BRINED CHICKEN NUGGETS WITH HONEY DIP

Speed-Brined Chicken Nuggets with Honey Dip image

I took my senior prom date to a chicken spot and ordered a catering-size portion of their nuggets with honey dipping sauce. This is as close to replicating that as I can. And speaking of "can," if you use a nitro canister, you can achieve peak marination in 20 minutes.

Provided by Justin Warner, Food Network Star Season 8 Winner

Time 55m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 pound chicken breasts
1 cup lacto-fermented pickle brine, such as Bubbies
1/4 cup confectioners' sugar
1 tablespoon kosher salt
1 tablespoon lacto-fermented pickle brine, such as Bubbies
1/4 cup honey
Kosher salt and freshly ground black pepper
Peanut oil or another neutral oil, for frying
1 cup all-purpose flour
1/4 cup granulated sugar
2 tablespoons kosher salt
1 tablespoon paprika
2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
3 tablespoons lacto-fermented pickle brine, such as Bubbies

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.

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