So I’ve mentioned before that I hate dealing with raw meat. It freaks me out. Most people would be much more concerned about working with boiling hot oil but not me and it’s not because I haven’t had my share of oil splatter bites. Trust me, I’m 18 and I’ve already got scars from not respecting the oil. I know it’s bark is better than it’s bite.
Yet still, when it’s time to make something with raw meat I do everything I can to avoid it. I’ve come up with some pretty inventive solutions too but if you want to make really good, tender chicken nuggets there’s no way around it. I always get over it but I still hate doing it. I have to say that these were well worth it. We recently had a small dinner party and served some chips and crackers with dip. When it was over I was looking at what was left. There was a lot but everyone knows you can’t use those pesky little crumbs at the bottom of the bag for dipping so your left with them. I hate throwing away perfectly good food so I decided to save all of them for crummage (that’s my fake word of the day) and use them to bread something. My family really likes chicken nuggets but there is no where nearby to get good ones so that was the obvious solution to my crumby situation. Shut up, I know I’m corny.
I used a combination of crushed up crackers, potato chips, tortilla chips, and breadcrumbs to dress up these yummy little things and it was so good. All of the extra salt and seasoning falls to the bottom of the bag with the broken pieces and it adds a lot of flavor. The point is that you can bread chicken in any combination of these and the results are delicious. Next time I’m so doing pretzels or maybe even graham crackers, yum!
These are perfect to make for Superbowl season, the guys will love them, or just as a fun dinner that every kid will love. I made them with a side of veggies (That’s right, vegetables. Contrary to popular belief we do eat those from time to time.) and mashed potatoes and gravy.
Everyone loved them. I seriously made 4 batches and they were gone within a 24 hour period. 4 batches is one heck of a lot of chicken you guys. I spent forever frying them all so I should know. Yeah, gone.
Oh, and the honey mustard completes the whole thing if you are serving them as an appetizer or snack. I made it to go with the leftovers. There needs to be dippage. I should probably stop talking now if I expect you to have time to make these because you need to. Get creative with the breading. I’d love to hear what you try and how it turns out!
- 1/2 cup dijon mustard
- 2 tablespoons yellow mustard
- 1/2 cup honey
- 1/3 cup mayo
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 2 pounds boneless, skinless chicken tenders or breasts
- 1 1/2 cups flour
- 2 eggs
- 1/2 cup buttermilk
- 2 1/2 cups breading (i.e. panko, breadcrumbs, cornflakes, tortilla or potato chips, crackers)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon lemon pepper
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- peanut oil for frying
- Mix ingredients for honey mustard in a small bowl and refrigerate until ready to use.
- Mix breading of choice with garlic powder, onion powder, lemon pepper, pepper, and salt; pour into pie plate. Pour flour into a separate pie plate and whisk eggs and buttermilk in a small bowl.
- Cut chicken into bite-size pieces and dip first into flour, then egg/milk, then breading and place on parchment lined tray.
- Fill a large saucepan or deep fryer with a few inches of oil and heat to medium high. Fry chicken in batches for 1 to 2 minutes per side until done through. I like to test by cutting the largest piece to make sure it is completely cooked. Remove to paper towel lined plate to absorb excess oil.
- Serve immediately with honey mustard.