Prep Time: 20 minutes + couple hours of chilling
Cook Time: 15 minutes
Serves: 4
INGREDIENTS
Breading:
- 1 cup all-purpose flour
- 2 eggs + 2 tablespoons water
- 1 cup panko breadcrumbs
Chicken:
- 1-pound ground chicken
- 2 slices white bread, cubed
- 1/4 cup whole milk
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- Kosher salt, to taste
- Dino cookie cutters
- Cooking spray, for greasing
- Vegetable oil, for frying
Sauce:
- 1/2 cup mayo
- 1/3 cup barbecue sauce
- 1/3 cup ketchup
- 1/4 cup honey
- 2 tablespoons yellow mustard
- 2 tablespoons lemon juice
STEPS
In a large bowl combine the ground chicken, bread, milk, garlic powder, onion powder, paprika, black pepper and salt. Mix to combine.
Line a baking sheet with foil and plastic wrap and grease with cooking spray. Spread the mixture out until about ½ to ¾-inch thick. Freeze for a couple of hours or so until easy to cut.
When ready to cook, preheat the fry oil to 360ºF. Line a baking sheet with paper towels. Prepare the dredging station. In the first large bowl, add the flour and season with salt and pepper. In the second large bowl, add the eggs and water and whisk well to combine. Season with salt and pepper. In the third large bowl, add the panko and season with salt and pepper.
Remove the chicken mixture from the freezer. Cut the chicken mixture out using the cookie cutter. Dredge in the flour, dip in the egg, and then dredge in the panko.
Drop in the fryer and fry for 4 to 6 minutes until golden brown on both sides and cooked through. Remove to the paper towel-lined baking sheet and season with salt. Serve with sauce.
For the sauce: In a small bowl, mix together the mayonnaise, barbecue sauce, ketchup, honey, mustard, lemon juice and mix to combine. Serve.
