← Back to Search Results
frying American
Spicy Chicken Nuggets with Blue Cheese Dip

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

When cut into small pieces, the chicken cooks up tasty and crispy and is very handy to eat. Big kids and little kids all love these.

Yield: Makes 6 to 8 servings

Ingredients

Blue cheese dip:

  • 1 cup plain yogurt
  • ¼ cup mashed blue cheese

Seasoned flour:

  • 2 cups Wondra flour
  • 2 teaspoons garlic salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • ½ teaspoon freshly ground black pepper

  • 3 boneless, skinless chicken breast halves
  • 2 cups canola oil
  • Kosher salt to taste

Directions

1. To make the dip, combine the yogurt and blue cheese in a small bowl, mixing well with a fork until smooth. Cover and refrigerate until ready to use.

2. To make the seasoned flour, combine all the ingredients in a shallow bowl.

3. Cut the chicken into 1½- to 2-inch-long pieces and dredge them in the seasoned flour, tapping off any excess.

4. In a large skillet over medium-high heat, heat the oil until hot but not smoking. Drop the floured chicken pieces into the oil in batches (be careful not to crowd them, or they won’t fry up crisp) and cook until nicely browned on both sides, about 5 minutes. Transfer to a plate lined with paper towels to drain. Continue until all the chicken is cooked.

5. Sprinkle with salt and serve warm with the dip on the side.

Notes

Make your chicken strips no more than 2 inches long so that they’re easy to handle. Make sure the oil is hot to get a crunchy nugget.

Blue Cheese Dip can be made a day ahead.


© 2003 Ellen Wright

Note from Cookstr's Editors

Nutritional information is based on 8 servings, 12 oz of boneless, skinless chicken breast halves, and 1/2 teaspoon of added Kosher salt.

 

Nutritional Information

Nutrients per serving (% daily value)

217kcal (11%)
62mg (6%)
1mg (1%)
20mcg RAE (1%)
218mg
16mg
11g
1g
34mg (11%)
3g (13%)
17g (26%)
0g
5g
287mg (12%)
0mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
desserts-4-today Desserts 4 Today
by Abby Dodge
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
in-the-kitchen-with-david In the Kitchen with David
by David Venable
mexican-everyday Mexican Everyday
by Rick Bayless
american-masala American Masala
by Suvir Saran
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
spice Spice
by Ana Sortun
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
a-new-way-to-cook A New Way to Cook
by Sally Schneider
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
baked-explorations Baked Explorations
by Matt Lewis
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?