Best Nuggets With Dill Sauce Recipes

SPEED-BRINED CHICKEN NUGGETS WITH HONEY DIP

Speed-Brined Chicken Nuggets with Honey Dip image

I took my senior prom date to a chicken spot and ordered a catering-size portion of their nuggets with honey dipping sauce. This is as close to replicating that as I can. And speaking of "can," if you use a nitro canister, you can achieve peak marination in 20 minutes.

Provided by Justin Warner, Food Network Star Season 8 Winner

Time 55m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 pound chicken breasts
1 cup lacto-fermented pickle brine, such as Bubbies
1/4 cup confectioners' sugar
1 tablespoon kosher salt
1 tablespoon lacto-fermented pickle brine, such as Bubbies
1/4 cup honey
Kosher salt and freshly ground black pepper
Peanut oil or another neutral oil, for frying
1 cup all-purpose flour
1/4 cup granulated sugar
2 tablespoons kosher salt
1 tablespoon paprika
2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
3 tablespoons lacto-fermented pickle brine, such as Bubbies

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.

COPYCAT CHICK-FIL-A CHICKEN NUGGETS

Copycat Chick-Fil-A Chicken Nuggets image

I developed this recipe to copycat Chick-fil-A chicken nuggets. I knew I had a winner the first time I made them because the whole family fought over who got the last one! For a dipping sauce, combine barbecue sauce and Dijon mustard, then stir in honey to add some sweetness. -Jeni Pittard, Statham, Georgia

Provided by Taste of Home

Categories Dinner

Time 24m

Yield 8 servings

Number Of Ingredients 15

Ingredients

2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
1 tablespoon dill pickle juice
1/2 cup cornstarch
1 tablespoon soy sauce
1 large egg white
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 tablespoon Dijon mustard
DIPPING SAUCE:
1/4 cup Dijon mustard
3 tablespoons barbecue sauce
2 tablespoons honey
Oil for frying

Steps:

In a bowl, add chicken and pickle juice; toss to coat. Marinate at room temperature for 30 minutes. Meanwhile, combine the next 8 ingredients to form a thick batter. Add batter to the chicken mixture and toss to coat. , For dipping sauce, combine mustard, barbecue sauce and honey; set aside. , In a deep skillet or electric skillet, heat 1 inch oil to 375°. Fry chicken pieces, a few at a time, until browned and juices run clear, 1-2 minutes on each side. Drain on paper towels. Serve with sauce.

Nutrition Facts : Calories 307 calories, Fat 16g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 514mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 0 fiber), Protein 24g protein.