Speed Brined Chicken Nuggets With Honey Dip Recipes

Steps:

• Put the 2 cereals into a gallon-sized bag and seal. Place on a flat surface and, using a rolling pin, crush the cereal until it's still slightly chunky. Pour into a medium sized bowl and add the flour, salt and pepper and mix to combine.
• Dip the chicken pieces into the beaten eggs, 1 at a time, and transfer to the breading mix. Coat well and refrigerate for 30 minutes.
• Pour the oil into a large saucepan and place over medium-high heat for 2 to 3 minutes. Test the oil by dropping a bread cube in; if it browns within 1 minute the oil is ready. Drop the chicken nuggets into the hot oil, 4 pieces at a time, and cook 2 minutes, or until the breading is golden and the chicken is cooked through. Repeat with the remaining chicken nuggets. Keep warm in a low oven until ready to serve.
• Place all ingredients in a small bowl and mix until well combined. Refrigerate until ready to use.

Steps:

• The day before cooking the chicken, pat it dry with paper towels and put on a wire rack set inside a rimmed baking sheet.
• Stir together the smoked paprika, granulated garlic, onion powder, sugar, oregano, thyme, cayenne pepper, 2 tablespoons salt and 1 teaspoon black pepper in a small bowl. Rub a generous amount in the cavity of the chicken then sprinkle the remaining Cajun seasoning all over the outside of the bird to create a thick coating on the skin. Refrigerate, uncovered, at least 8 hours or up to 24 hours.
• Combine the mayonnaise, parsley, scallions, cornichons, mustard, ketchup, capers, garlic and hot sauce in a medium bowl. Stir to combine then season with salt and black pepper. Refrigerate the remoulade, covered, until ready to serve.
• Let the chicken rest at room temperature for 30 minutes before grilling.
• Preheat a pellet grill to 400 degrees F (see Cook's Note).
• Brush the outside of the chicken all over with the melted butter. Tuck the wings behind the chicken's back and tie the legs together with kitchen twine. Place the chicken directly on the grill grates. Close the lid and cook until the internal temperature of the thickest part of one of the breasts reaches 160 degrees F, 1 hour to 1 hour 20 minutes.
• Remove the chicken to a cutting board and let rest for 15 minutes. Serve the chicken whole or carved into parts, with soft dinner rolls and the remoulade on the side.

Steps:

• Mix honey, salt, water, bay leaves, and garlic together. Pull skin away from chicken just enough to place sage leaves and lemon slices under skin. Truss the chicken and tie the other end of the butcher's twine to the pot handle for a quick retrieval of the brined chicken. Place chicken in liquid and let sit in cooler for 12 hours.
• Preheat oven to 375 degrees F.
• Place chicken on roasting rack in oven and brush with olive oil. Bake for about 45 to 50 minutes or until juices run clear.

Steps:

• Mix cold water, kosher salt, and honey in a large bowl; stir until salt dissolves. Add chicken breasts, and weigh them down with a plate to keep them completely submerged. Cover entire bowl with plastic wrap and refrigerate for 1 hour.
• Remove bowl from refrigerator; drain and dry chicken. Pour buttermilk over chicken in a large bowl. Set aside at room temperature for 15 minutes.
• Combine flour, black pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.
• Coat each chicken breast in flour mixture until well covered on all sides; place flour-coated chicken breasts on a cooling rack to dry for 15 minutes.
• Heat vegetable oil in a large skillet to 350 degrees F (175 degrees C). Cook chicken breasts until browned and no longer pink in the center, about 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Transfer chicken to a cooling rack; allow to cool for 5 minutes.