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.
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.