Bang Bang Chicken Nuggets

bangbangAs the football season approaches we love easy grazing meals where we can pick up a plate and fill it with finger foods munching on and off throughout the day.

One of the best is of course some form of chicken nuggets, made from either breast meat or thigh.

This one fits the bill with a great little sauce for dipping that really works nicely.

I’ve significantly altered the cooking process, since I am not a big fan of big wet sloppy coatings that tend to fall off in one piece with the first bite.

INGREDIENTS:

FOR THE CHICKEN:

  • 1 pound or more of chicken breast or boneless chicken thighs, cut into bite-size pieces
  • 1 c flour
  • 1/2 c cornstarch
  • 2 eggs
  • 1/2 c buttermilk
  • 1-2 tbsp hot sauce (sriracha or your favorite)
  • vegetable oil of your choice for deep frying

FOR THE DIPPING SAUCE:

  • 1/3 c mayo
  • 1/8 c sweet Asian chile sauce
  • 3 tbsp sriacha sauce or other hot sauce

INSTRUCTIONS:

  1. Dry the chicken pieces.
  2. Whisk the flour and cornstarch together.
  3. Dredge the chicken pieces in the flour
  4. Whisk the eggs and then add the buttermilk and hot sauce and stir until mixed.
  5. Dip the floured chicken pieces in the egg mixture and then dredge again in the flour
  6. Drop immediately into hot oil heated to about 350-375° until golden brown and done.
  7. Place on a rack to drain away any excess oil.
  8. Mix the ingredients for the dipping sauce.

SERVES: 6

NOTES: The original uses a wet batter that I find utterly messy and that forms a coat that once you bite into the chicken comes off in one mass of boring breaded yuck. I prefer the method above which makes for a lighter but still crunchy coating which sticks to the chicken better. I also heated up the sauce and reduced the excessive sweetness. You can of course alter this as you wish.

SOURCE: Adapted from Damn Delicious

 

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