Crunchy Chicken Nuggets With Green Onion Honey Dip Recipes

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.

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.