Double Dipped Chicken Nuggets Recipes

DOUBLE DIPPED SPICY CHICKEN

Steps:

• Heat 1 1/2 inches vegetable oil in a deep skillet over medium high heat. A cube of bread should brown in a 40 count when oil is ready.
• Set out 3 disposable pie tins. Mix flour with paprika, poultry seasoning, cayenne, and allspice. Divide seasoned flour between 2 tins. Pour buttermilk into a tin. Line up tins as such: flour, buttermilk, and then flour.
• Season chicken with salt and pepper. Coat chicken pieces in flour, then buttermilk, then a second coating of flour.
• Cook chicken 6 minutes on each side, until deep golden brown and firm. Drain chicken on paper bags and cool before packing up for picnic basket.

DOUBLE-DIPPED CHICKEN NUGGETS

Steps:

• 1. Heat oven to 400°F. In plastic bag, combine flour and seasoned salt shake to mix. Place crushed cereal in another plastic bag.2. Add chicken pieces to flour mixture in bag shake to coat. Dip floured pieces in margarine coat with crushed cereal. Place in ungreased 15x10x1-inch baking pan.3. Bake at 400°F. for 15 to 20 minutes or until chicken is no longer pink.Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 230 * Calories from Fat: 90 * % Daily Value: Total Fat: 10 g 15% * Saturated Fat: 2 g 10% * Cholesterol: 50 mg 17% * Sodium: 410 mg 17% * Total Carbohydrate: 16 g 5% * Dietary Fiber: 1 g 2% * Sugars: 1 g * Protein: 19 g * Vitamin A: 15% * Vitamin C: 8% * Calcium: 0% * Iron: 30% * Dietary Exchanges: 1 Starch, 2 Lean Meat, 1 Fat or 1 Carbohydrate, 2 Lean Meat, 1 Fat

DOUBLE DIPPED CHICKEN FINGERS

Steps:

• Place chicken tenders in a medium-sized bowl.
• Add water and salt; stir.
• Cover and place in the refrigerator for at least 30 minutes.
• Place flour and seasoned salt in a shallow bowl.
• In another shallow bowl, whisk together eggs.
• Drain chicken from salt water.
• Dip each chicken tender in the egg mixture, then dredge in the flour mixture.
• Place on floured baking sheet.
• Pour peanut oil in a large heavy skillet and heat over medium-high heat.
• Dip the chicken again in the egg, then again dredge in flour.
• When oil is hot, place tenders in the oil. Do not crowd in the pan. If you must, do these in two batches.
• Cook tenders, turning occasionally to get both sides golden brown.
• Drain on paper towels before serving.

DOUBLE DIPPED FRIED CHICKEN

Steps:

• Rinse the chicken pieces and pat dry with paper towels.
• In a shallow platter, combine the buttermilk, water, and red pepper sauce.
• Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours.
• If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness.
• Place flour in a shallow platter.
• Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne.
• Roll the marinated chicken pieces in the flour, a few at a time, until well coated.
• Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour.
• Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better.
• The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust.
• Heat oil in a large elctric skillet to 350 degrees F.
• There should be about 1-inch of fat in the pan.
• Carefully add the chicken pieces in a single layer, skin side down.
• Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken.
• Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes.
• Turn again, frying a total of 15 minutes.
• The turning will produce a golden-crisp skin with even color.
• Remove chicken to a plate lined with paper towels to drain.
• Do not put hot chicken directly in a bowl or container, the air won't circulate and the steam will cause the crust to fall off.
• Serve immediately or cool to room temperature.

DOUBLE DIPPED FRIED CHICKEN

Steps:

• Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Heat oil in a large electric skillet to 350 degrees F. There should be about 1-inch of fat in the pan. Carefully add the chicken pieces in a single layer, skin side down. Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a golden-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain. Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off. Serve immediately or cool to room temperature.

CINDY'S COPYCAT CHICKEN NUGGETS

Steps:

• Combine flour, seasoned salt, poultry seasoning, mustard powder, and pepper in a zip-top bag. Add chicken, a few pieces at a time, and shake until evenly coated. Remove chicken to a plate and continue to coat remaining chicken.
• Heat oil in a deep skillet over medium-high heat. Add chicken in small batches and cook and stir in the hot oil until golden brown on all sides, about 6 minutes per batch. Remove to a paper towel-lined plate and repeat to cook remaining chicken. Serve warm.

DOUBLE DIPPED CHICKEN PARMESAN

Steps:

• One at a time, place the chicken breasts in a gallon sized freezer bag, and pound to about 1/2 inch.
• Place the eggs in a large bowl and whisk with salt and pepper.
• Place the bread crumbs in a large bowl and mix with the parmesan cheese. (If you run out of this when dipping the chicken, just make a little more).
• Pre-heat the oven to 350°F
• Dip each chicken breast in the egg, then the crumb mixture. Re-dip in the egg and then the bread crumbs for a second time.
• In a large heavy (non-stick) skillet heat the olive oil over medium heat. Brown the double dipped chicken in the hot oil for about 4 minutes each side, until golden brown.
• Remove the chicken and place in a large baking dish (glass). Divide the tomatoe sauce and spread evenly over each chicken breast.
• Sprinkle each chicken breast evenly with the mozzarella cheese.
• Bake on the middle shelf of the oven for 20 minutes until the chicken is cooked through and the cheese is hot and bubbling.