- prep time 15 min
- total time 45 min
- serves 8
8 chicken thighs, skinned and deboned
1 cup buttermilk (250 ml)
¼ cup chives, finely chopped (60 ml)
¼ cup grated parmesan cheese (60 ml)
3 Tbsp soy sauce (45 ml)
½ tsp garlic Tabasco (2 ml)
1 tsp each of salt and pepper (5 ml)
1 cup of flour for dredging (250 ml)
3 eggs, beaten
2 cup panko crumbs (500 ml)
1 lemonHoney mustard dipping sauce
¼ cup mild yellow mustard (60 ml)
¼ cup honey (60 ml)
1 salt and pepper
1. In a large bowl, marinate the pieces of chicken with buttermilk. Cover with plastic wrap and leave in the refrigerator overnight. This will tenderize the chicken.
2. Drain and discard the buttermilk. In a food processor; combine the marinated chicken, egg, chive, parmesan, soy sauce, garlic Tabasco, juice of lemon salt and pepper. Blend until a smooth paste is formed, about 1 minute. Make about 2 inch by 1inch nuggets, lining them up on a baking tray. In a shallow bowl add flour and in a separate bowl the beaten eggs. Coat the nuggets in flour, then egg, then panko crumbs and place back on tray. Deep fry in small batches until golden brown, about 5 minutes. Alternately, heat 2 tablespoons of vegetable oil in a large skillet and fry, turning every two minutes for about 10 minutes.
3. Note: Soaking the chicken in Buttermilk will result in tender and juicy chicken.Honey mustard dipping sauce
1. Combine all ingredients in a bowl and mix well. Can be made up to 1 day in advance.
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