Tex Mex Chicken Nuggets Recipe
Ingredients
| Sour cream | 3/4 Cup (16 tbs) | |
| 3/4 cup commercial green salsa | ||
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Lime juice | 2 Teaspoon | |
| Ground red pepper | 1/2 Teaspoon | |
| Masa harina | 1 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Chili powder | 1 Tablespoon | |
| Whole milk | 3/4 Cup (16 tbs) | |
| 1/4 cup plus 2 tablespoons club soda | ||
| Egg | 1 , beaten | |
| Egg white | 1 | |
| Jalapeno pepper | 1/3 Cup (16 tbs), pickled | |
| 6 (4-ounce) skinned, boned chicken breast halves, cut into 1-inch pieces Vegetable oil | ||
Directions
Combine first 5 ingredients in a small bowl; stir well.
Cover and chill at least 1 hour.
Combine masa harina, baking powder, salt, and chili powder; stir well.
Combine milk, club soda, egg, and egg white; add mixture to dry ingredients, stirring well.
Stir in jalapeno pepper.
Dip chicken pieces in batter, coating well.
Pour oil to depth of 2 inches in a Dutch oven; heat to 375°.
Fry chicken, a few pieces at a time, 4 to 5 minutes or until golden.
Drain on paper towels.
Cover and chill at least 1 hour.
Combine masa harina, baking powder, salt, and chili powder; stir well.
Combine milk, club soda, egg, and egg white; add mixture to dry ingredients, stirring well.
Stir in jalapeno pepper.
Dip chicken pieces in batter, coating well.
Pour oil to depth of 2 inches in a Dutch oven; heat to 375°.
Fry chicken, a few pieces at a time, 4 to 5 minutes or until golden.
Drain on paper towels.
Chef
