Homemade Chicken Nuggets with a Honey Mustard Dipping Sauce

If anyone has ever had a mentor, they know they are completely invaluable and probably the best thing since sliced bread (Capital G, L & K if you’re reading this – this means you!!). I’ve never really had a cooking mentor (if you don’t count my grandma), but I’ve recently met one. But he’s more like an Iron Chef – always pushing innovative ideas for food and makes you want to cook fancy food all the time. So this post is for you Beets – or is a Iron Chef CB a better blog name? Either way, let’s get to these chicken nuggets!

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For the homemade chicken nuggets (in above picture: the dark ones are the fried version and light are the baked), take eight chicken thighs, skin and de-bone and place into a large bowl and cover with 1 cup of buttermilk. If you don’t have buttermilk, just place a tablespoon of vinegar in milk. Cover the bowl with plastic wrap and place in the fridge overnight.

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The next day, drain the buttermilk and place the chicken thigh meat in a food processor and add the following:

  • 1/4 cup fresh finely chopped chives
  • 1 cloves of garlic finely chopped
  • 1/4 cup grated parmesan
  • 3 tbsp soy sauce
  • 1/4 tsp tabasco sauce
  • 1 tsp salt
  • 1 tsp pepper
  • juice of one lemon
  • 1 egg
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Turn the food processor on and let blend for one minute until a paste forms. Be sure not to over blend otherwise you’ll struggle on making nicely formed nuggets.

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Get your breading station ready with the following (each in their own individual dish):

  • 1 cup flour (I used purple wheat flour)
  • 2 eggs (beaten)
  • 1 cup panko crumbs
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Now start breading, by forming the chicken paste into small sized nuggets; dip into the flour, followed by the eggs and then into the panko. To cook, you have a few options:

  1. Deep fry for about 5 minutes
  2. Bake at 400°F for 20 mins on each side
  3. Fry in two tablespoons of vegetable oil (do NOT substitute with olive oil as it has a low burn temperature). Flip every two minutes for about 10 minutes.
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These nuggets also freeze great. Freeze before cooking. As for the homemade honey mustard dipping sauce it’s pretty easy. Combine 1/4 cup honey with 1/4 cup honey mustard sauce and 3 tsp dry mustard and whisk until smooth.

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This recipe was originally adapted from Chef Chuck Hughes recipe.

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Carlene

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(P.S. Sorry for the lack of posts lately – life has been crazy between life, moving, spring cleaning & training for my half marathon – more posts to come – I promise! :) )

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One response to “Homemade Chicken Nuggets with a Honey Mustard Dipping Sauce

  1. So cute! I wish I had children to feed these to. Maybe I’ll just have to make some for my parrot and myself.

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