This is one of my favorite episodes! I got to reunite with my awesome friend and former TV news colleague Denise Smith and I gained a new bestie, Austin, Texas restauranteur CK Chin, partner of Swift’s Attic and Wu Chow. Denise and CK host dinner parties together and I’ve read they’re quite epic! Anyone who knows me knows I love a good party and even better, a good dinner party. We laughed, we cooked, we ate and we didn’t burn down the kitchen! I must say this is one of my favorite meals. The pair taught me how to make homemade chicken nuggets, smashed potatoes, and fresh mixed vegetables. Check it out! LIKE, COMMENT, SUBSCRIBE
INGREDIENTS:
CHICKEN NUGGETS:
- 4- 6-8 oz. Boneless Chicken
- 3- Eggs
- Pickle Juice
- 2- Tbsp- Worcestershire Sauce
- 1 cup- Flour
- 1 cup- Panko Bread Crumbs
- 2 Tbsp- Onion powder
- 1/2 Tsp Garlic powder
- 1/2 Tsp Baking soda
- Vegetable Oil
- Salt&Pepper
SMASHED POTATOES:
1 bag- Fingerling potatoes
Honey Mustard:
- 1/2 cup- Yellow Mustard
- 1/3 cup- Honey
- 1/4 cup- Mayonnaise
COOKING:
- In a large boiling pot, boil potatoes on medium heat until tender
- Dilute pickle juice with a tbsp of water
- Combine Worcestershire Sauce with pickle juice
- Brine chicken in Worcestershire sauce and pickle juice mixture and set aside in the refrigerator for 30 min.
- Combine honey, mustard, and mayo- set aside to dip nuggets in later
Grab three small rectangular containers or bowls to prep for breading the chicken:
- In the first container, combine baking soda, garlic powder and onion power
- In the second container, combine three eggs
- Last container, pour in Panko bread crumbs
- Season with salt and pepper
- Cut brined chicken into smaller pieces
- Dip each piece individually into the order above. Watch the video for tips on which hands to use for dry ingredients and wet ingredients. I ended up with what’s called ‘club fingers’
- In a frying pan, turn on medium heat and pour in the oil to begin frying nuggets
- Fry until golden brown and set aside
- Remove potatoes from heat and drain. Set aside
Prepping the Vegetables:
- Cut stems from broccoli and cauliflower crowns and cut the crowns in half and then in fourths
- Remove florets one by one and spread onto a baking sheet lined with foil.
- Drizzle with olive oil. Season with salt&pepper
- Place in oven at 350
- Line another baking sheet with foil and place fingerling potatoes spread apart
- Grab a mason jar or any jar and place bottom of the jar on top of each potato and press down flattening out each one.
- Drizzle with olive oil and season with salt and pepper
- Place in the oven until crispy
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