Chicken Nuggets with Creamy Honey Mustard (8.24.15)

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  • 1 boneless skinless chicken breast, cut into bite size pieces
  • 3/4 cup Cap’n Crunch cereal, crushed into coarse crumbs
  • 3 tablespoons flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground red pepper
  • 1 egg, slightly beaten
  • 2 tablespoons sparkling water
  • Vegetable or canola oil for frying
  • 2/3 cup mayonnaise
  • 1/4 cup Dijon Mustard
  • 1/3 cup honey
  • 1 teaspoon red wine vinegar
  • dash cayenne pepper
  • Salt and Pepper, to taste

In a large bowl, add the Cap’n Crunch and 1 tablespoon of the flour. Spread the other 2 tablespoons of flour on a plate with onion powder, ground red pepper, salt and pepper. Pour egg into cereal mixture and stir. Mix in sparkling water. Consistency should be thick. (Note: add additional sparkling water, if needed.)

Heat oil up to high heat (frying temperature). Dredge chicken pieces in flour mixture, then into cereal mixture. Completely coat each piece. Fry for 4-5 minutes or until golden brown and chicken cooked all the way through. Place on a plate covered with paper towels to soak up excess oil.

In a small bowl, mix together the mayonnaise, mustard, honey, vinegar, cayenne pepper, salt and pepper. Serve Creamy Honey Mustard with chicken nuggets.

Sponsor: Dan’s Market

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