This past weekend, I decided to stay in with Joe and avoid the NYFW madness (and the maddening humidity) and watch our alma mater play a little football. A big game deserves delicious, tailgate inspired snacks, and I had an idea to make some oven fried chicken using a few chicken thighs we had on hand. Then, I realized something dippable — and in nugget form — would be infinitely less complicated to make, and a lot more fun to eat!
When is the last time you had chicken nuggets? I’ll admit, I can be a bit of a snob about these types of things (read: probably wouldn’t order from a fast food chain), so it’s been a while for me. I didn’t want to go through the process of deep frying, so I looked around a bit for recipe inspiration. Enter this technique from (who else?) Martha Stewart: you toast the crunchy panko breadcrumbs before you adhere them to the chicken, which ensures a super crisp crust. And, these babies bake in mere minutes. You can serve ‘em up with a basic bowl of ketchup, or get fancy and make your own dipping sauces. We were in the mood for spicy, Asian inspired flavors, so I whipped up a sweet and spicy honey chili sauce, with lots of garlic and cilantro. It was delish!
If you’re planning on hosting any game day parties, or just want a quick snack for you or any little ones, give this one a try. Super simple to make, and so much lighter than the deep fried fast food version! Here’s what you do: Read the full post +