Wednesday, April 25, 2012

Honey Mustard Dipping Sauce

It has taken me long enough....I am FINALLY posting the honey mustard dipping sauce to go with the Chick-fil-A Bites that I posted a few weeks ago....I am a terrible blogger!  The recipe comes from Iowa Girl Eats...same as the chicken bites.

Honey Mustard Dipping Sauce

1/2 cup plain Greek yogurt
1 1/2 Tablespoons yellow mustard
1 Tablespoon Dijon mustard
2 Tablespoons honey

Stir together ingredients and serve with hot chicken bites.  If you don't have Greek yogurt, you can substitute sour cream.
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Wednesday, April 4, 2012

Chick-fil-A Bites

I came across these little chicken bites over at  The recipe comes from

I made these for dinner last night and next time I am going to have to triple(at least) the recipe!!  Of course, then I may have to buy another jar of pickles eat them all by.myself, so that I will have enough pickle juice....hey, whatever(that's right this recipe calls for...pickle juice).  My boys LOVED these!!  My 3(almost 4) year old started C-RY-ING.... when he saw my husband eat the last one.  First thing this morning he asked me if we could make more today.

Iowa girl also shared a recipe for Honey Mustard Dipping Sauce for these.  I was out of Dijon Mustard, so I am going to have to save that one for next time.   Click HERE if you want the recipe for the Honey Mustard Dipping Sauce.

If you like Chick-fil-A....or if you like chicken...period, you should definitely try these!!  They are SO good!!

Chick-fil-A Bites

2 large chicken breasts, cut into bite-sized pieces and seasoned with salt & pepper
3/4 cup milk
1/4 cup dill pickle juice
1 egg
1 1/4 cups flour
2 Tablespoons powdered sugar
2 teaspoons salt
1 teaspoon pepper
1/2 cup peanut oil, divided (or canola or vegetable oil)

Directions:  Whisk together egg, milk and pickle juice, and pour into a large Ziploc bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours.

Combine flour, powdered sugar, salt and pepper in a large Ziploc bag. Shake to combine. Remove chicken from the marinade and add into the bag. Shake to coat the chicken completely.

Heat half the oil in a large skillet or dutch oven over medium-high heat (6 or 7 out of 10.) Test the oil by dropping in a bit of the flour mixture. If it sizzles, the oil is ready, if it pops, lower the temperature a bit.

Gently place chicken pieces into the oil with tongs. Do this in 2 batches, as you don’t want to overcrowd the pan. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper-towel lined plate. Heat the remaining oil and continue with the other half of the chicken pieces.
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