Speed Brined Chicken Nuggets With Honey Dip Recipes

EXTRA-CRISPY BAKED CHICKEN NUGGETS WITH HONEY MUSTARD DIP

Steps:

• Preheat oven to 425F. Pour melted butter in the bottom of a large baking sheet and set aside.
• In a shallow bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper, and flour. Dredge chicken in flour mixture, shaking off excess.
• In a resealable plastic bag, combine toasted breadcrumbs, remaining 1 teaspoon salt and 1/2 teaspoon pepper, paprika, and Parmesan. Whisk egg whites and 2 tablespoons water in a shallow bowl. Dip chicken pieces in egg white mixture, a few at a time, then transfer to breadcrumb bag, seal and shake until nuggets are coated. Repeat with remaining chicken and place chicken nuggets in a single layer on prepared baking sheet.
• Bake chicken nuggets at 425F 18-20 minutes, flipping nuggets once halfway through baking, until chicken is a deep golden brown.
• Make the honey mustard dip: In a small bowl, whisk all dip ingredients until smooth. Serve with hot chicken nuggets. Enjoy!

PECORINO AND HONEY DIP

Steps:

• Add the hot pepper flakes to a small bowl and mix with the honey. Serve with the Pecorino.

BACON-JALAPENO DIP

Steps:

• Preheat the oven to 350 degrees F.
• Cook the bacon in a nonstick skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Reserve 1 tablespoon of the drippings.
• Mix together the cream cheese, Cheddar, sour cream, milk, vinegar, jalapenos, bacon and reserved drippings in a medium bowl. Spread the mixture in a baking dish and bake until golden and bubbly, about 30 minutes. Sprinkle with the scallions before serving.

HONEY BRINED CHICKEN WITH LEMON AND SAGE

Steps:

• Mix honey, salt, water, bay leaves, and garlic together. Pull skin away from chicken just enough to place sage leaves and lemon slices under skin. Truss the chicken and tie the other end of the butcher's twine to the pot handle for a quick retrieval of the brined chicken. Place chicken in liquid and let sit in cooler for 12 hours.
• Preheat oven to 375 degrees F.
• Place chicken on roasting rack in oven and brush with olive oil. Bake for about 45 to 50 minutes or until juices run clear.