recipe - Boyne Valley Honey
Boyne Valley Recipes:
Honey Chicken Nuggets:
For the Marinade:
1 tsp Boyne Valley Squeezy Honey
200 ml buttermilk
1 tsp Worcestershire sauce
1 tbsp fresh lemon juice
1 tsp soy sauce
For the Coating
75 g dry breadcrumbs
100 g plain flour
1 egg beaten with 1 tbsp water
45g freshly grated parmesan
Salt and pepper
350g skinless and boneless chicken breast, cut into bite sized pieces.
4tbsp olive oil for frying
In a bowl, combine all of the marinade ingredients. Add the chicken to the bowl and stir the
mixture to coat all of the chicken evenly with the marinade. Cover the bowl and place in the
refrigerator to marinade for 1 – 2 hours.
To prepare the coating, pour the flour on a large plate. Beat the egg with the water in a bowl and
season with salt and pepper. Mix the bread crumbs and Parmesan together on a large plate.
Remove chicken pieces from the marinade, shaking off any access and toss them in the flour,
then into the egg mixture and finally roll in the breadcrumbs to coat.
Heat the oil in a large frying pan and sauté the chicken nuggets for 2-3 minutes each side,
turning occasionally until golden brown and cooked through.