COPYCAT CHICK-FIL-A HONEY MUSTARD SAUCE
A great copycat recipe for Chick-fil-A's signature sauce. Great for dipping your tenders and fries or slathering your chicken sandwich.
Provided by Chef Rodney
Categories Condiments, Sauces & Dry Rubs
Time 5m
Number Of Ingredients 6
Steps:
- In a mixing bowl, whisk all ingredients together until combined.
- Let the sauce sit for at least 1 hour in the refrigerator. This will allow all the flavors to meld. You can use it immediately, but the longer you let it sit in the refrigerator, the more flavorful it will be.
Nutrition Facts : Calories 73 kcal, Carbohydrate 6 g, Fat 5 g, Cholesterol 2 mg, Sodium 123 mg, Sugar 5 g, ServingSize 1 serving
TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE
Fry Tony's Chicken Tenders recipe from Down Home with the Neelys on Food Network, then dunk each panko-crusted bite in homemade honey mustard sauce.
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 30m
Yield 3 to 5 servings
Number Of Ingredients 16
Steps:
- Preheat oil to 350 degrees F.
- Cut the chicken breasts into long strips and set aside.
- Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
- Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
- Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
- Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.
- Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.
CHICK-FIL-A BITES WITH HONEY MUSTARD DIPPING SAUCE
Steps:
- 1. Whisk together egg, milk and pickle juice, and pour into a large ziplock bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours. 2. Combine flour, powdered sugar, salt and pepper in a large ziplock bag. Shake to combine. Remove chicken from the marinade and add into the bag. Shake to coat the chicken completely. 3. Heat half the oil in a large skillet or dutch oven over medium-high heat (6 or 7 out of 10.) Test the oil by dropping in a bit of the flour mixture. If it sizzles, the oil is ready, if it pops, lower the temperature a bit. 4. Gently place chicken pieces into the oil with tongs. Do this in 2 batches, as you don't want to overcrowd the pan. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper-towel lined plate. Heat the remaining oil and continue with the other half of the chicken pieces. 5. Stir together the honey mustard dipping sauce ingredients, and serve with the hot chicken bites.
COPYCAT CHICK-FIL-A NUGGETS WITH HONEY MUSTARD DIPPING SAUCE
This is really good! The recipe comes from www.chocolatemoosey.com. When I made them, I baked the nuggets instead of deep-frying and then poured the sauce over them and served on a bed of romaine lettuce. Next time, I want to try baking the nuggets in the sauce, I think they'd be moister that way (because I don't want to deep-fry). I guessed at the prep and cook time, as I was not paying attention to the clock. If you bake them, it will certainly need to cook longer - about 30 minutes at 350 degrees.
Provided by CookPrincess
Categories Chicken Breast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 16
Steps:
- For the chicken:.
- Fill a deep fryer or large stockpot with enough oil to submerge the chicken. Heat to 375°F.
- While the oil is heating, place the chicken pieces in a freezer bag. Add flour, sugar, salt, pepper, garlic powder, onion powder, and paprika; seal and shake well.
- Using a slotted spoon, remove the chicken pieces and shake off any excess flour. Place on a plate or in a bowl.
- When the oil is ready, place a handful of nuggets into the oil (do not overcrowd your pan! My deep fryer came with a basket and fit roughly 6-8 pieces). Fry for 3-5 minutes, depending on the size of your pieces. You may need to let your oil heat back up to 375F in between batches if it gets too cold (use a thermometer). Place the cooked pieces on a plate lined with paper towels to drain the oil.
- When the chicken is done, serve with the dipping sauce.
- For the sauce:.
- In a small bowl, whisk together the mayonnaise, mustard, garlic powder, onion powder, vinegar, honey, salt, and pepper until well-blended. Refrigerate while preparing the chicken.
Nutrition Facts : Calories 748.7, Fat 34.2, SaturatedFat 6.9, Cholesterol 108.1, Sodium 1846.3, Carbohydrate 74.7, Fiber 2.3, Sugar 29.2, Protein 36.3
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