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Chicken Nugget Recipe with Honey-Lemon Sauce for Picky Eaters

You will need:

½ cup honey
1 ½ teaspoons freshly squeezed lemon juice
2 skinless, boneless chicken breast halves, cut into 2-inch pieces
1 teaspoon salt, plus additional to taste (optional)
¼ teaspoon freshly ground black pepper
1 large egg, lightly beaten
4 cups crushed cornflakes
Canola oil, for frying

Serves: 4 kids or 2 adults

To make the dipping sauce: In a small bowl, whisk together the honey and lemon juice.

Season the chicken with the 1 teaspoon salt and pepper. Place the egg and cornflakes in separate bowls. Coat each chicken nugget with the egg, letting the excess egg drip back into the bowl. Coat the nuggets with the cornflakes. Set aside on a plate.

Heat ½ inch of canola oil to 375° in a deep skillet. Fry the nuggets, turning once, for 3 to 4 minutes per side, or until golden brown and cooked through. Transfer the nuggets to a paper towel-lined plate to drain. Season immediately with additional salt (if using) and serve accompanied by the honey-lemon dipping sauce.

Recipe Courtesy of Ballantine Books, The Deen Bros Take It Easy
Buy the book for more delicious recipes

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