Come On Up To The House

Makes 30 nuggets

Ingredients

For the Nuggets:

• 1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tsp kosher salt
• 1 tsp Orrington Farms Chicken Broth powder
• 1/2 tsp finely ground white pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Neutral oil such as canola or nonstick cooking spray, for greasing

To Coat and Fry:

• 1/2 cup all-purpose flour
• 2 tbsp cornstarch
• 1 tsp Orrington Farms Chicken Broth powder
• 1/2 tsp baking powder
• 1/2 tsp finely ground white pepper
• 3/4 cup water
• 4 cups vegetable oil, for frying

Directions

1. For the Nuggets: In a medium mixing bowl, using clean hands, mix chicken and salt until thoroughly combined. Cover and refrigerate for at least 45 minutes and up to 2 hours.
2. Lightly grease a baking sheet. Transfer chicken to bowl of food processor. Add broth powder, white pepper, garlic powder, and onion powder and process, scraping down sides with spatula as needed, until a smooth and uniform paste forms, about 1 minute. Using lightly wet hands, divide chicken into 1 tablespoon portions. Roll portions into balls and gently flatten between palms, forming 1/2-inch thick nugget shapes. Place formed nuggets on lightly greased baking sheet.
3. To Coat and Fry: In a large bowl, thoroughly whisk together flour, cornstarch, broth powder, baking powder, and white pepper, at least 30 seconds. Working 1 piece at a time, coat chicken nuggets in flour mixture, pressing gently to adhere, then shake off excess and return to baking sheet. Let dusted nuggets rest for 15 minutes; reserve flour mixture.
4. In a Dutch oven, heat oil over medium-high heat until it registers 350°F on an instant-read thermometer. Set a wire rack in a rimmed baking sheet. Add 3/4 cup water to flour mixture and whisk until smooth. Add half of nuggets to batter and toss gently until submerged. Working in 2 batches, remove nuggets one at a time from batter, allowing any excess batter to drip back into bowl, and carefully add to hot oil. Cook nuggets, flipping every 30 seconds, until nuggets puff up and begin to brown, 4 to 5 minutes. Transfer nuggets to prepared wire rack. Return oil to 350°F and repeat with remaining nuggets. Let second batch of nuggets rest on wire rack for at least 5 minutes before moving to next step to let coating set.
5. Bring oil to 375°F. Carefully return all nuggets to oil and cook, flipping occasionally, until deep golden brown and very crispy, about 4 minutes. Return nuggets to rack and let stand for 2 minutes.

We got this recipe from Serious Eats. We do not make a sauce for these and have sometimes added flavorings to the chicken nuggets (like curry or lemongrass).

7 chicken tenders
2 tbsp honey
2 tbsp Dijon mustard
1/2 tsp paprika
1/4 tsp kosher salt
1/4 tsp black pepper
juice of half a lemon

3 slice bacon
4 slices sharp cheddar cheese
8 dinner rolls (we prefer brioche)
Spinach

Marinate the chicken in the mixture of honey through lemon. Set in the fridge for 30 minutes or so.

Cut the bacon strips in thirds and fry until mostly done but not crispy. (Reserve back grease). Remove chicken from the marinade and carefully shake off the excess. Cut each tenderloin in half and cook in the bacon grease.

Prep the dinner rolls by cutting them in half and placing on a baking sheet pan.

Assemble the sandwiches. Bread, chicken, bacon, small piece of cheddar cheese. Leave the sandwiches open faced and refrigerate until you are ready to bake (or bake immediately). When you are ready, preheat the oven to 400F and bake until cheese is melted and everything is warm.

Complete the assembly of the sandwiches by putting a small piece of spinach on the sandwich and closing. Serve with ketchup, bbq or hot sauce. You can even serve the sauces in an eyedropper!