Crispy Chicken Nuggets with Tangy Dipping Sauce

Rather than supporting a homophobic, albeit tasty, fast food chain, make these chicken nuggets and tangy dipping sauce at home.

📝 Ingredients

• 1/2 cup mayonnaise
• 1/4 cup honey
• 1/4 cup barbecue sauce
• 2 tablespoons yellow mustard
• 1 tablespoon lemon juice
• 1 1/2 pounds large boneless, skinless chicken breasts ((about 4 medium chicken breasts))
• 2 tablespoons kosher salt, (divided)
• 2 tablespoons Worcestershire
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs, (crushed)
• 2 teaspoons onion powder
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon baking soda
• 3 large egg whites
• Vegetable oil, (as needed, for frying)

👨‍🍳 Instructions

1. 1--- For the sauce: ---
2. 2Add the ingredients for the sauce in a medium mixing bowl. Whisk to combine.
3. 3Cover and refrigerate until ready to use. The sauce can be made up to 1 week in advance.
4. 4--- For the chicken nuggets: ---
5. 5Cut the chicken into 2” (5cm) pieces.
6. 6In a medium mixing bowl, stir together 2 cups of cold water, 1½ tablespoons of the salt and Worcestershire until the salt dissolves. Add the chicken to the brine then cover and refrigerate for 30 minutes to 1 hour.
7. 7In one mixing bowl combine the flour, breadcrumbs, remaining salt, onion powder, pepper, garlic powder and baking soda. In another mixing bowl whisk the egg whites until foamy.
8. 8Remove the chicken from the brine and pat dry with paper towels.
9. 9Add enough oil to reach 1” (2.5cm) up the side of a large cast iron pan or Dutch oven. Heat oil to 350ºF (180ºC).
10. 10Working in batches, add chicken pieces to the egg whites, turning to coat. Then toss the chicken in the breadcrumb and flour mixture until evenly covered. Shake off any excess breading, then fry in the oil, turning occasionally until golden brown all over, about 4 minutes total.
11. 11Remove the chicken to a cooling rack set over a baking sheet to drain. Repeat with the remaining chicken.
12. 12Serve hot with the dipping sauce.