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Tex-Mex Chicken Nuggets

Tex-Mex Chicken Nuggets

Oxmoor House JANUARY 1994

  • Yield: 15 appetizer servings.

Ingredients

  • 3/4 cup sour cream
  • 3/4 cup commercial green salsa
  • 1/2 cup mayonnaise
  • 2 teaspoons lime juice
  • 1/2 teaspoon ground red pepper
  • 1 cup masa harina
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon chili powder
  • 3/4 cup whole milk
  • 1/4 cup plus 2 tablespoons club soda
  • 1 egg, beaten
  • 1 egg white
  • 1/3 cup minced pickled jalapeno pepper
  • 6 (4-ounce) skinned, boned chicken breast halves, cut into 1-inch pieces
  • Vegetable oil

Preparation

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. Serve with sour cream mixture.

Nutritional Information

Amount per serving
  • Calories: 303
  • Calories from fat: 73%
  • Fat: 24.5g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 12.8g
  • Carbohydrate: 7.5g
  • Fiber: 0.0g
  • Cholesterol: 52mg
  • Iron: 0.0mg
  • Sodium: 379mg
  • Calcium: 0.0mg
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Tex-Mex Chicken Nuggets recipe

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