Enjoying a special homemade snack is an essential part of the IU experience in my Sports Basement. Add a craft beer or cocktail and we have a party! Yesterday, I was inspired by one of my very favorite snack foods, the chicken nugget. I have LONG enjoyed chicken nuggets and I fondly recall my parents using them as a bribery go-to when I was a wee one. Hmmm, it has been a long love affair.
These days I avoid fast food unless I get a McDonald’s French Fry and Coca Cola craving, then I indulge. As for fast food nuggets, those days are long gone. Remember the pink slime image that showed the world the real chicken nugget ingredients? After that it was no more fast food (except fries and a coke) for me. Truth be told, I will splurge on an In and Out burger when I am on the West coast, a Shake Shack burger on the East coast and a Hinkle cheeseburger every once in a while. Yum!
The BIG IU game today seemed like the perfect opportunity to create the nugget experience at home. I love using healthy ingredients like free range chicken and whole wheat flour. Baking the chicken makes this a heart healthy recipe to boot. I paired the nuggets with a few of my favorite custom sauces for dipping, Salt & Pepper Sriracha Ketchup and Honey Mustard Horsey Sauce.
Try this recipe for the next IU game, it pleases a crowd. There are two surprise ingredients, test the palates of your guests and see if they can name them.
Chick-Fil-A nuggets with Salt & Pepper Sriracha Ketchup and Honey Mustard Horsey Sauce
- 2 lbs boneless skinless chicken breast
- 1/2 cup pickle juice (sour dill is my favorite) *surprise ingredient
- 1 egg
- 1/4 cup milk
- 1 cup flour
- 1 cup whole wheat flour
- 1 tablespoon powdered sugar *surprise ingredient
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried basil
- Extra Virgin Olive Oil for brushing about 1/4 cup
1. Cut the chicken in 1 inch by 1/2 inch nuggets
2. Marinate in 1/2 cup pickle juice for 1 hour
3. Pre heat the oven to 400
4. Beat the egg and milk in a bowl
5. Dip the chicken pieces each into the egg on both sides, then coat in flour on both sides, dust off excess flour
6. Place on a lightly oiled baking sheet, you could also use a wire rack.
7. Brush the nuggets lightly with oil
8. Bake 4 minutes on one side and turn, brush other side with oil
9. Bake 4 more minutes
10. Place under a high broiler for 1 to 2 minutes and WATCH VERY CLOSELY! This creates the crispiness and the nuggets can burn easily if you leave them under the heat for too long.
**this recipe is loosely based on the Chick-Fil-A copy cat recipe from the Hilah Cooking website
Salt & Pepper Sriracha Ketchup
- 1 cup ketchup – I like organic, without High Fructose Corn Syrup
- 1/2 teaspoon Sriracha
- 1/2 teaspoon freshly cracked peppercorns
- small pinch of kosher salt
Place the peppercorns under a clean kitchen towel and use a rolling-pin to break them up. Mix them with the rest of the ingredients and pour the sauce in a cute bowl. Reserve a few of the peppercorns for garnish.
Honey Mustard Horsey Sauce
- 1 cup non fat Greek Yogurt – super healthy substitute for mayo or sour cream, I like to use organic
- 1/2 teaspoon local honey
- 1/2 teaspoon prepared horseradish, more if you like it HOT
- 1 teaspooon Dijon mustard
Mix all ingredients together and add a pinch or two of salt and freshly cracked pepper to taste, pour the sauce in a cute bowl.
Serve the nuggets piled high on a serving tray.
Go Hoosiers, beat Temple!