Menu Mimics

Delete those food delivery apps! Three copycat dishes serve up stay-in convenience and dine-in deliciousness at the same time.

- Jeni Pittard, Trisha Kruse, Maria Morelli

Copycat Chicken Nuggets

I developed this recipe to mimic our favorite restaurant's chicken nuggets. I knew I had a winner the first time I made them because the whole family fought over who got the last one! For a dipping sauce, mix barbecue sauce and Dijon mustard, then stir in honey. -Jeni Pittard, Statham, GA

Prep: 20 min. + marinating

Cook: 5 min./batch

Makes: 8 servings

• 2 lbs. boneless skinless chicken breasts, cut into bite-sized pieces
• 1 Tbsp. dill pickle juice
• 1/2 cup cornstarch
• 1/4 tsp. garlic powder
• 1/4 tsp. paprika
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 1 large egg white
• 1 Tbsp. soy sauce
• 1 Tbsp. Dijon mustard

DIPPING SAUCE

• 1/4 cup Dijon mustard
• 3 Tbsp. barbecue sauce
• 2 Tbsp. honey oil for frying

1. In a bowl, add the chicken and pickle juice; toss to coat. Marinate at room temperature for 30 minutes. Meanwhile, combine the next 8 ingredients to form a thick batter. Add the batter to the chicken mixture and toss to coat.

2. For the dipping sauce, combine mustard, barbecue sauce, and honey; set aside.

3. In a deep skillet or electric skillet, heat 1 in. oil to 375°. Fry chicken pieces, a few at a time, until browned and juices run clear, 1-2 minutes on each side. Drain on paper towels. Serve hot with sauce.

1 SERVING 307 cal., 16g fat (2g sat. fat), 63mg chol., 514mg sod., 14g carb. (6g sugars, O fiber), 24g pro.