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A recipe for Chicken Fried Sweetbread Nuggets. Chicken Fried Sweetbread Nuggets with honey mustard and grilled banana ketchup dipping sauces.

I went home this past weekend to Boise for my cousins wedding. Going back home for me is always a struggle. The internet is reeeaaallllyyy slow there. You can’t eat any kind of food you want whenever you want. Everything is closed on Sundays, and when it gets really hot there, I sweat in places I don’t want to talk about. Once I hop on the plane back to LA, I then start to realize all the awesome things about Boise. Friends, family, rivers, camping, stars, and thrift stores. Things that I want to do more of in and around LA, but I am just not sure how. Do any of you LA people have some awesome summer activities you want to share? :)

Today we have this amazing delicious recipe. I feel like everything is the form of nuggets is good. These are no exception. Chicken frying them makes them really crispy, but the inside still stays juicy and yummy. We also gave you two sauces to dip with. Honey Mustard, and Grilled Banana Ketchup from a post last week. If you missed it, go see it and try it. It’s soooooo good.
♥ Teri

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Chicken-Fried Sweetbread Nuggets
Serves 4 to 6

1 lb sweetbreads, lightly rinsed and cut into 1-inch chunks OR 1 lb chicken tenders cut into  1-inch chunks
2 cups milk
1/2 teaspoon salt
1 1/2 cup all purpose flour
1 tablespoon smoked paprika
2 teaspoons garlic powder
1 1/2 teaspoons onion powder
2 eggs, lightly beaten
salt and pepper to taste
grilled banana ketchup
honey-mustard dipping sauce:
1/3 cup mayonnaise
1/4 cup honey
3 tablespoons whole grain mustard
1/8 teaspoon cayenne pepper
salt and pepper to taste
vegetable oil for frying

1. Place sweetbreads, milk (replace milk with buttermilk if using chicken tenders) and salt into a bowl and stir together. Cover and place in the refrigerator overnight. (soaking the sweetbreads overnight will draw out any impurities)
2. For honey-mustard: Place all ingredients into a bowl and stir together. Season with salt and pepper, cover and refrigerate for at least 6 hours to allow the flavors to merry.
3. Preheat oil to 350°F.
4. Strain sweetbreads and gently rinse under cold water. Pat dry and set aside.
5. Place flour, paprika, garlic powder, and onion powder in a shallow dish and mix together.
6. Dip pieces of sweetbread in the beaten eggs followed by the flour mixture and toss to coat, shaking off any excess.
7. Deep fry sweetbreads for 3 to 5 minutes or until golden brown. Drain on paper towels quickly transfer onto a baking sheet lined with a cooling rack.
8. Season with salt and pepper and serve with honey-mustard dipping sauce.

  1. Emma Not Specified Not Specified

    Ohhhh looordy these look amazing! Who’d’ve thought deep fried offal could look so sexy? I adore sweetbreads and have just found a reliable source of organic ones in the UK so I will most definitely be trying this! Fortunately my friends are mostly too squeamish to eat offal so I’ll get them all to myself :)

    • Jenny Park Not Specified Not Specified

      a lot of my friends are creeped out by offals as well. What you need to do is just make these (super easy by the way!)….call them “popcorn shrimp” and then after they’ve fallen in love…BAM, you tell them! Well, that’s what I would do anyway :)

  2. Jay Not Specified Not Specified

    Well, if you like thrift stores, LA ain’t exactly a bad place to be. And you can always camp with the homeless folks in the Los Angeles river. Actually, scratch that… it’s probably better to just explore some of the areas finer thrift stores and swap meets.

  3. Amy Not Specified Not Specified

    I had sweetbreads recently at an Argentinian restaurant and they were surprisingly delicious! I can’t wait to try this recipe.


    mon amy

  4. Katie @ Blonde Ambition Not Specified Not Specified

    I’ve never tried sweetbread, but this sounds yummy! Esp the honey mustard dipping sauce!

    When I lived in Southern California, we loved going hiking — though I lived in Santa Barbara so that was a readily nearby thing. How about bike rides along the beach/boardwalk?

  5. Bev @ Bev Cooks Not Specified Not Specified

    Oh hot DANG, you guys. These are awesome.

  6. Amy Not Specified Not Specified

    Holy McAwesome! My hubs and I love us some thymus but haven’t had the inclination to cook it at home. Maybe now we’ll give it a try…

  7. Mandy Not Specified Not Specified

    Looks delish!

    And as for a LA summer thing, you should go to the movie screenings in Hollywood Forever Cemetery!

  8. Canal Cook Not Specified Not Specified

    These look great. The first time I had sweetbreads they were served like this as part of a risotto at De Kas in Amsterdam. Great to have found a recipe to recreate that.

  9. Lauren Not Specified Not Specified

    Oh my gosh!!! I cannot wait to make these, my hubby and I love sweet breads and I have never had a recipe to make them at home before! I will have to get my order in with the butcher :)

  10. Nicole @ The Dirty Oven Not Specified Not Specified

    Awesome Sauce….just awesome! Anything in nug form is the best. Hmmm the ideas!

  11. Javelin Warrior Not Specified Not Specified

    More deliciousness for me to drool over! I’m featuring this in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and it’s always fun to be following along with your creations…

  12. Ruth Not Specified Not Specified

    Ahh, these look so deliciously unhealthy…perfect!

    And YES to honey mustard sauce. YUM.

  13. Beth Not Specified Not Specified

    Teri! I have similar feelings about Oregon. I don’t even remember the last time I hung out by a river. I really want to go rafting and then fishing (I never even liked fishing but doesn’t it sound like fun?). I think the closest thing we have in LA for nature would be Griffith Park. It has a lot of serious trails. And, you should check out the stair walks all over the city.

  14. Robin @ Good for the Palate Not Specified Not Specified

    Ohhhhhohhho. The noise I made when I saw this was so awesome. That is the most amazing title for a recipe ever. You should tell Chef Sean Brock to make these. Yum.

  15. PINGBACK: Friday Favorites | Diana Eats Paleo

  16. Kathy Not Specified Not Specified

    I have been cooking sweetbreads for several years. Until I met my husband I had never had them. This is similar to the recipe that I use, but tried your recipe tonight and the family enjoyed them even more than they usually do. Tomorrow my husband wants me to take some of the leftover sweetbreads and dice them up and put them in his scrambled eggs. Who knows it might even taste good. Will let you know tomorrow.

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