These were fun! Not the healthiest recipe I’ve ever made, but come on, we’re already low carb, dammit. And this kick-started my resolution to make more ATK recipes.
These turned out really well. I think next time, I will play around with the seasoning (pickle juice brine?) to try to get more of a Chick-Fil-A flavor to them. Pictured with an Asian slaw inspired by a recipe from my friend Jen (recipe to follow).
4 6-oz chicken breasts (I ended up using 2 12 oz breasts and halving them)
2 cups water
2 tbsp Worchestershire sauce
salt and pepper
1 cup flour
1 cup panko bread curmbs
2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp baking soda
3 egg whites
1 quart peanut or vegetable oil
1/2 cup yellow or Dijon mustard
1/3 cup honey
Cut chicken breasts diagonally into thirds and then each third into 1/2 inch pieces.
Combine water, Worcestershire sauce and 1 tbsp salt in bowl. Add chicken. Marinade for 30 minutes.
Remove chicken and drain. Combine panko, flour, onion powder, 1 tsp salt, pepper, garlic powder and baking soda in dish. Whisk egg whites in second dish. Coat chicken in egg, then flour mixture. Let sit 10 minutes.
While sitting, preheat oven to 200. Fit a baking sheet with a wire rack. Heat oil (about 3/4 inch in a dutch oven) to 350 degrees.
Recoat chicken in another layer of flour mixture. Cook chicken in batches (I did 3 batches) for about 3 minutes, turning once. When chicken is done, keep warm on rack in oven.
Combine mustard and honey. Serve nuggets with honey mustard.