Nuggets With Dill Sauce Recipes

SPEED-BRINED CHICKEN NUGGETS WITH HONEY DIP

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.

POTATO NUGGETS WITH DILL & CREAM

Steps:

• Steam or boil your new potatoe nuggets until cooked.
• Melt butter in a skillet, add potatoes, toss to coat.
• Mix dill into the cream.
• Pour dilled cream over the potatoes and continue cooking over medium-low heat until the cream has turned into an almost golden sauce, stir frequently (about 10 minutes).
• Season to taste.

NUGGETS WITH DILL SAUCE

Steps:

• In a bowl, combine the flour, sesame seeds and salt. Combine the egg and water; stir into dry ingredients just until moistened. In an electric skillet, heat 1 in. of oil to 375 degrees F.
• Dip chicken into batter. Fry chicken, a few pieces at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels; keep warm. In a small bowl, combine sauce ingredients. Serve with chicken nuggets.