Deviled Chicken Nuggets
Crispy chicken nuggets topped with a spicy pickle chicken salad
Servings: 24 nuggets
Calories: 122kcal
Ingredients
- 1 pound cooked chicken
- 3 medium pickles plus more for garnish
- 1 habanero seeds removed
- 1 clove garlic
- 2 tablespoons fresh chopped dill plus more for garnish
- 1/2 cup mayo
- 2 tablespoons pickle juice
- 2 dashes hot sauce plus more for garnish
- 2 tablespoons mustard
- potato flake if needed (instant mash)
- 24 chicken nuggets
Instructions
- You want the chicken to be chopped very small, so you can use a food processor or do it by hand. Chop the chicken with the pickles, habanero, garlic, and dill.
- Add the chopped meat mixture to a bowl and mix in the mayo, pickle juice, hot sauce, and mustard. Stir to combine.
- If the mixture is too loose or wet, you can add a little potato flake to thicken it up. Add and mix, then let sit in the fridge for half hour and see how it looks. Repeat until desired thickness.
- Cook the nuggets according to the package instructions. Personally though, I like to pan fry them with some oil on medium heat to make sure they are crispy on both sides.
- Spread the nuggets on a platter and top each nugget with a scoop of the chicken salad.
- Top with a small pickle slice, some dill, and hot sauce. Serve.
Nutrition
Calories: 122kcal | Carbohydrates: 5g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 142mg | Potassium: 204mg | Fiber: 2g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 3mg