Spicy Chicken Nuggets

Ingredients

• 1 pound Ground Chicken (lean, fresh)
• 1 slice Bread (soft white sandwich bread, fluffy)
• 0.25 cup Milk (whole milk)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Smoked Paprika
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 cup All-Purpose Flour (for dredge)
• 4 tbsp Sriracha (divided: 2 tbsp in flour, 2 tbsp in eggs, extra for sauce)
• 2 large Eggs (beaten)
• 1 cup Panko Breadcrumbs (Japanese style, extra‑crunchy)
• 2 cups Vegetable Oil (for deep frying)
• 2 tbsp Mayonnaise
• 1 tbsp Barbecue Sauce (mild)
• 1 tbsp Ketchup
• 1 tsp Hot Sauce
• 1 tsp Mustard (yellow)
• 1 tsp Honey
• 1 whole Lime (juice only)

Instructions

1. Soak the Bread

   Place the slice of fluffy bread in a small bowl and pour in ¼ cup of milk. Let it sit for about 2 minutes until fully saturated.

   Time: PT2M

2. Combine Chicken and Bread

   In a large mixing bowl, break up the ground chicken, add the milk‑soaked bread, onion powder, garlic powder, smoked paprika, salt, and pepper. Mix with a fork until just combined; avoid over‑mixing.

   Time: PT5M

3. Shape the Mixture

   Spread the chicken mixture onto a freezer‑safe tray about ½ inch thick, smoothing the surface with a spatula.

   Time: PT2M

4. Freeze the Base

   Cover the tray with plastic wrap and place it in the freezer for 1½ hours, or until the mixture is firm enough to cut.

   Time: PT1H30M

5. Cut Dinosaur Shapes

   Remove the frozen slab from the freezer. Using a sharp knife or dinosaur‑shaped cookie cutter, cut out bite‑size dinosaur nuggets.

   Time: PT10M

6. Prepare Dredge Stations

   Set up three shallow dishes: (1) flour mixed with 2 tbsp Sriracha and a pinch of salt, (2) beaten eggs mixed with 2 tbsp Sriracha, (3) Panko breadcrumbs.

   Time: PT5M

7. Coat the Nuggets

   One by one, roll each dinosaur piece in the seasoned flour, dip into the Sriracha‑egg mixture, then press into the Panko breadcrumbs. Place coated nuggets on a plate.

   Time: PT5M

8. Heat Oil

   Fill the frying pan with enough vegetable oil to submerge the nuggets (about 2 inches). Heat to 350°F, using a thermometer to monitor.

   Time: PT5M

   Temperature: 350°F

9. Fry the Nuggets

   Carefully lower the coated nuggets into the hot oil. Fry for 3‑4 minutes, turning once, until golden brown and the interior reaches 165°F.

   Time: PT5M

   Temperature: 350°F

10. Make the Secret Sauce

    In a small bowl, combine mayonnaise, barbecue sauce, ketchup, hot sauce, mustard, honey, and the juice of one lime. Stir until smooth.

    Time: PT5M

11. Drain and Serve

    Remove nuggets with tongs and place on paper towels to drain excess oil. Serve hot with the secret sauce on the side.

    Time: PT2M

Nutrition Facts

Calories

270

Protein

20g

Carbohydrates

15g

Fat

12g

Fiber

1g