Better Than The Snack Bar Baked Chicken Nuggets…with all the sauces.
Ingredients
- 1 egg, beaten
- 3 tablespoons pickle juice
- 2 pounds boneless chicken tenders, cut into bite-size pieces
- 1 1/4 cup cornflake crumbs
- 3/4 cup Panko
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/4-1/2 teaspoon cayenne pepper
- kosher salt
- extra virgin olive oil, for brushing
- 1/4 cup avocado oil mayo
- 1/4 cup dijon mustard
- 3 tablespoons honey
- 2 teaspoons pickle juice or lemon juice
- cayenne pepper, to taste
- 1/4 cup avocado oil mayo
- 1 tablespoon lemon juice
- 2 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 cup grated parmesan
- 1 clove garlic, grated
- 1/4 cup sweet Thai chili sauce
- 2 tablespoons ketchup
- zest and juice from 1 lime
- 1/2 cup ranch dressing
- 1/4 cup BBQ sauce
- cayenne, to taste
- 1/4 cup hot sauce
- 3 tablespoons melted butter or olive oil
- 1 teaspoon seasoned salt
- black pepper, to taste
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Instructions
- 1. Preheat the oven to 450° F. Line a baking sheet with parchment.
- 2. In a bowl, whisk the eggs and pickle juice. Add the chicken and toss to coat. Combine the cornflakes, Panko, garlic powder, onion powder, paprika, cayenne, and a pinch of pepper to a bowl.
- 3. Dredge the chicken through the crumbs, pressing to adhere. Place on the prepared baking sheet. Repeat with remaining chicken. Drizzle the chicken with olive oil. Bake for 12-15 minutes or until the chicken is cooked through.
- 4. To make each sauce, combine all ingredients in a bowl. Taste and season with salt.
Source
Original recipe: View Original
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