Golden Chicken Nuggets Recipes

Steps:

• In a shallow bowl, combine the first six ingredients. Place crackers in another shallow bowl. Dip chicken in mayonnaise mixture, then coat with cracker crumbs. , Place on a foil-lined baking sheet. Bake at 400° for 8-10 minutes on each side or until chicken is no longer pink.

Steps:

• In a plastic bag, mix the flour, seasoned salt and some salt and pepper. In a bowl, mix the eggs with 2 tablespoons water. In a separate bowl, add the breadcrumbs.
• Shake the chicken pieces in the bag to coat. In batches, dip them in the egg wash, then in the breadcrumbs.
• Heat about 2 inches of vegetable oil in a large skillet over medium-high heat until a few breadcrumbs dropped in the oil start to sizzle immediately. Fry the chicken, in batches if needed, until golden brown and cooked through, a couple minutes per side. Drain on a paper towel and serve with ketchup.

Steps:

• In a shallow bowl, combine the first four ingredients. In another shallow bowl, add butter, Dip chicken in butter; roll in crumb mixture. , Place in a single layer on an ungreased 15x10x1-in. baking pan. Bake at 400° for 12-15 minutes or until juices run clear.

Steps:

• Heat deep fryer.
• Cut chicken into bite size pieces.
• Soak chicken in milk.
• Mix Flour and seasoning in large bowl.
• Dip chicken into flour.
• Cook about 12 pieces at a time in fryer for 360 degrees for 6 to 9 minutes or until golden.
• Serve with Sweet and Sour sauce or honey mustard!

Steps:

• Place flour on a large plate (fill the plate doesn't matter to much) do the same with the polenta.
• Beat the eggs and place in a bowl. Season the flour with salt and pepper.
• Cut the chicken into pieces of your choice (keep hole if want will effect cooking time).
• Preheat the oven 50C/gas 3.
• First roll the chicken in the flour (knock any access of) then the egg, then finally in the polenta. Repeat for all.
• Put a griddle pan on a high heat with the butter and oil.
• Fry each piece till golden brown then put in the oven to keep warm while cooking rest of the chicken.

Steps:

• For the nuggets:.
• In a large bowl, marinate the pieces of chicken in buttermilk. Cover with plastic wrap and leave in the refrigerator overnight. This will tenderize the chicken.
• Heat oil in a deep fryer. Drain and discard the buttermilk. In a food processor, combine the marinated chicken, egg, chives, Parmesan, soy sauce, garlic-flavored hot sauce, lemon juice, salt, and pepper. Blend until a smooth paste is formed, about 1 minute.
• Make about 2-inch by 1-inch nuggets, lining them up on a baking tray.
• In a shallow bowl, add the flour and in a second bowl the beaten eggs, and in a third bowl the panko bread crumbs.
• Coat the nuggets in flour, then egg, and then the panko crumbs and place the nuggets back on the tray. Deep fry in small batches until golden brown, about 5 minutes. Alternately, heat 2 tablespoons of vegetable oil in a large skillet and fry, turning every 2 minutes, for about 10 minutes.
• For the dipping sauce:.
• Combine the mustard, honey, salt, and pepper in a bowl and mix well. Can be made up to 1 day in advance.
• Cook's Note:.
• Soaking the chicken in Buttermilk will result in tender and juicy chicken. You can buy buttermilk in the dairy product section of a supermarket, but mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar achieves the same result.