![]() Whisk the egg and milk together in a small bowl.Cover and refrigerate for at least 30 minutes. Add to a medium bowl and submerge in the pickle juice. Cut the chicken into 16 roughly even-size pieces.Whisk the bang bang sauce ingredients together until combined then cover and store in the fridge until ready to use. HOW TO MAKE BANG BANG CHICKEN MINIS For the Bang Bang Sauce: They bring a little pop of color and freshness but you can omit if you wish! Pickles or green onions – for garnishing.Any Parker House style mini yeast rolls would work well here! Yeast Rolls – (for serving) I used frozen Sister Schubert’s rolls.Butter – just a little melted for the rolls really takes it over the top.These are the BEST breaded nuggets out there and totally taste just like Chick-fil-a’s! Chicken Mini’s Spices – Paprika, garlic powder, chili powder, salt, black pepperįor the short cut method using freezer nuggets, I highly recommend Just Barre chicken nuggets.Cornstarch – You could also use tapioca flour or arrowroot flour would also work here. ![]() You could also probably use panko breadcrumbs. I like a 1:1 gluten free flour such as Bob’s Red Mill or King Arthur’s. It makes a coating that is buttery and so delicious! But if you needed to sub in a pinch, you can use all purpose or gluten free flour. I have found almond flour to be the best flour for this recipe.
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