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Heat oil in a deep fryer. Drain and discard the buttermilk. In a food processor, combine the marinated chicken, egg, chives, Parmesan, soy sauce, garlic-flavored hot sauce, lemon juice, salt, and pepper. Blend until a smooth paste is formed, about 1 minute. Make about 2-inch by 1-inch nuggets, lining them up on a baking tray. In a shallow bowl, add the flour and in a second bowl the beaten eggs, and in a third bowl the panko bread crumbs. Coat the nuggets in flour, then egg, and then the panko crumbs and place the nuggets back on the 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 2 minutes, for about 10 minutes.
For the dipping sauce: Combine the mustard, honey, salt, and pepper in a bowl and mix well. Cook's Note: Can be made up to 1 day in advance.
Cook's Note: Soaking the chicken in Buttermilk will result in tender and juicy chicken.
You can buy buttermilk in the dairy product section of a supermarket, but mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar achieves the same result.
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By Chef Lunch Lady
Missouri
on April 02, 2013
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This recipe was great and easy. My Great Nieces are very picky eaters and they loved them.
By Dmkuzela
on November 04, 2012
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I've never actually written a review but this one compelled me. Brilliant recipe. We didn't use the hot sauce because our kids are picky, and we used gluten-free flour and bread crumbs. It was easy and so delicious I don't think we will ever buy nuggets again.
By toekneejc
on August 23, 2012
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My family loves this recipe. We make a large batch and freeze them for the future. My 2 1/2 year old loves these nuggets. He has never had any other kind.
Sometimes we mix chicken thighs and breasts depending on what we have in the house. Also, have dredging them in bread crumbs, I recommend putting them in the refrigerator for 15-30 minutes. This makes them nice and crispy when frying.
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