This has become our go to chicken prep. It works well as nuggets or patties for sandwiches. It is a take on the Bone Fish appitizer that is no longer offered.
Ingredients: Sauce
1/2 Cup Mayo 6 tsp Sriracha sauce 1 tsp Sugar 1 tsp Rice Vinegar
Wet coating
1 Egg 1/2 Cup Milk
Breading
1 Cup AP Flour 1 Cup Panko Breadcrumbs 2 tsp Salt 1 tsp Pepper 1/2 tsp Garlic Power 1/2 tsp Dried Basil
This is good for 2 chicken breasts cut in to cubes for nuggets
Instructions
Combine all breading ingredients in a bowl or shallow dish Roll first batch of chicken in the breading and allow to sit. mix the egg and milk thoroughly in a shallow dish move the first batch of chicken to the pool after moist back in to the breading for a second coat when thoroughly coated move on to a plate to rest before cooking repeat until all the chicken has been breaded mix sauce and refrigerate.
Cooking
I have found the best results with the nuggets is deep frying at 370 for 2 to 3 minuets depending on how thick you cut the nuggets. The thickest nugget should be 165F in the center. Don’t over crowd the oil. The temperature will drop and you will end up with greasy food.
Patties work well in a skillet with 1/4 to 1/2 in of oil in the bottom.
tips
We usually mix the sauce then place it in a squeeze bottle for later use
You can mix a large batch of the breading then store it in a canister or ziplock bag and use as needed to reduce waste.
leftovers heat up best in an (toaster)oven at 350 for a few minuets
Enjoy :) my site: http://ift.tt/2jei8FP
bon appetit
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