Chick Fil A Bites With Honey Mustard Dipping Sauce Recipes

Steps:

• Preheat oil to 350 degrees F.
• Cut the chicken breasts into long strips and set aside.
• Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
• Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
• Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
• Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.
• Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

Steps:

• 1. Whisk together egg, milk and pickle juice, and pour into a large ziplock bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours. 2. Combine flour, powdered sugar, salt and pepper in a large ziplock bag. Shake to combine. Remove chicken from the marinade and add into the bag. Shake to coat the chicken completely. 3. Heat half the oil in a large skillet or dutch oven over medium-high heat (6 or 7 out of 10.) Test the oil by dropping in a bit of the flour mixture. If it sizzles, the oil is ready, if it pops, lower the temperature a bit. 4. Gently place chicken pieces into the oil with tongs. Do this in 2 batches, as you don't want to overcrowd the pan. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper-towel lined plate. Heat the remaining oil and continue with the other half of the chicken pieces. 5. Stir together the honey mustard dipping sauce ingredients, and serve with the hot chicken bites.

Steps:

• For the chicken:.
• Fill a deep fryer or large stockpot with enough oil to submerge the chicken. Heat to 375°F.
• While the oil is heating, place the chicken pieces in a freezer bag. Add flour, sugar, salt, pepper, garlic powder, onion powder, and paprika; seal and shake well.
• Using a slotted spoon, remove the chicken pieces and shake off any excess flour. Place on a plate or in a bowl.
• When the oil is ready, place a handful of nuggets into the oil (do not overcrowd your pan! My deep fryer came with a basket and fit roughly 6-8 pieces). Fry for 3-5 minutes, depending on the size of your pieces. You may need to let your oil heat back up to 375F in between batches if it gets too cold (use a thermometer). Place the cooked pieces on a plate lined with paper towels to drain the oil.
• When the chicken is done, serve with the dipping sauce.
• For the sauce:.
• In a small bowl, whisk together the mayonnaise, mustard, garlic powder, onion powder, vinegar, honey, salt, and pepper until well-blended. Refrigerate while preparing the chicken.