I took my senior prom date to a chicken spot and ordered a catering-size portion of their nuggets with honey dipping sauce. This is as close to replicating that as I can. And speaking of “can,” if you use a nitro canister, you can achieve peak marination in 20 minutes.
| Level: | Advanced |
| Total: | 55 min |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- 1 pound chicken breasts
- 1 cup lacto-fermented pickle brine, such as Bubbies
- 1/4 cup confectioners’ sugar
- 1 tablespoon kosher salt
- 1 tablespoon lacto-fermented pickle brine, such as Bubbies
- 1/4 cup honey
- Kosher salt and freshly ground black pepper
- Peanut oil or another neutral oil, for frying
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons kosher salt
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon freshly ground black pepper
- 3 tablespoons lacto-fermented pickle brine, such as Bubbies
Instructions
- For the chicken: Butterfly the breasts and cut into bite-sized pieces.
- In a liquid measuring cup, whisk together the pickle brine, confectioners’ sugar and salt. Load the chicken and brine into a cream whipper and charge with two cartridges of nitrous oxide. Place in the fridge to chill for at least 20 minutes or up to 1 hour.
- For the dipping sauce: Meanwhile, whisk together the brine, honey and salt and pepper to taste. Set aside.
- Set a deep-fryer or Dutch oven to heat the oil to 375 degrees F.
- For the dredge: Combine the flour, granulated sugar, salt, paprika, garlic powder and pepper in a bowl. Whisk in the pickle brine until it’s the texture of semi-wet sand.
- Drain the brine by discharging the canister. Open it up and unload the chicken into a colander. Shake the excess brine off the nuggets and dredge in the flour mixture until uniformly coated.
- Fry the nuggets in batches until cooked through, 2 to 4 minutes. Drain on a paper towel-lined plate. Serve with the sauce.
Reviews
Is there a way to marinate without the cream whipper?
So super efficient and ga ga ga good.
Another inventive and delicious recipe from Justin Warner.