[3 - 3] today we are making potato chip and
[3 - 14] crusted chicken nuggets we're going to
[14 - 16] start with two organic chicken breasts
[16 - 18] cut them down the middle and then into
[18 - 21] about 1 inch slices I like using chicken
[21 - 22] breasts because they're very lean but
[22 - 24] also retain a lot of moisture which
[24 - 26] leaves you with a nice juicy chicken
[26 - 31] nugget now we're gonna set up our
[31 - 34] dredging station get three bowls fill
[34 - 37] the first with flour the second with
[37 - 39] beaten egg and the third with potato
[39 - 42] chips of your choice I'm using a salt
[42 - 44] and pepper variety today because I think
[44 - 46] that it seasons the chicken nuggets
[46 - 48] really well but you can use any chip
[48 - 50] you'd like I'm sure a nice sour cream
[50 - 51] and onion or sea salt and vinegar would
[51 - 54] go also awesome with this now that
[54 - 56] everything's set up let's dress up our
[56 - 59] nugget first we want to get a full even
[59 - 62] coating of flour next take a dip into
[62 - 64] the egg bath and lastly we're gonna coat
[64 - 66] it with the potato chips now you want to
[66 - 68] push down and make sure that you get
[68 - 70] chips on all sides of the Nugget
[91 - 91] now that our chicken nuggets are all
[91 - 93] dressed up for the party we're going to
[93 - 96] fill up a cast-iron pan with about an
[96 - 98] inch worth of vegetable oil set the heat
[98 - 101] to medium-high and let it go until it
[101 - 103] starts to shimmer I like to see if the
[103 - 105] oil is hot enough by taking a small
[105 - 107] crumb of the chip and putting it it if
[107 - 109] it starts to bubble immediately you are
[120 - 120] make sure you evenly spaced out the
[120 - 121] Nuggets you don't want the pan
[121 - 135] overcrowded I cook these nuggets for
[135 - 138] about five minutes per side but the time
[138 - 140] can actually vary depending on how hot
[140 - 143] your oil is a good way to tell when
[143 - 145] you're ready to flip is to look for a
[145 - 147] nice golden brown color these are
[147 - 166] perfect [Music]
[166 - 176] [Music] check out that sizzle unpaired my
[176 - 178] nuggets with a spicy citrus honey
[178 - 184] mustard sauce start off by adding equal
[184 - 188] parts of mayo and mustard a drizzle of
[188 - 190] agave and about a teaspoon of sriracha
[191 - 193] if you don't like spice you can omit the
[193 - 195] sriracha and finish with some orange
[195 - 208] zest combine it all together and that's
[208 - 210] it you are ready to enjoy the chicken
[210 - 216] nuggets it's time to give these nuggets
[216 - 228] a taste nice and crispy and crunchy hmm
[228 - 231] they're moist in the middle really
[231 - 233] crispy on the outside a little bit of
[233 - 234] the salt and pepper from the actual
[234 - 237] potato chips the sauce just enhances the
[237 - 240] whole nugget it's like a regular honey
[240 - 242] mustard but it's got that nice kick to
[242 - 245] it and the little citrus boost you guys
[245 - 247] have to try these and after you try it
[247 - 250] like the video subscribe and comment
[250 - 251] anything else you want me to try out