Best 5 Nuggets With Dill Sauce Recipes

Are you craving a delectable and savory dish that tantalizes your taste buds? Look no further! In this article, we will embark on a culinary adventure to discover the best recipe for cooking nuggets with dill sauce. This classic combination of crispy nuggets and creamy, tangy dill sauce is a crowd-pleaser that will elevate your taste buds and leave you wanting more. Whether you are a seasoned chef or a beginner in the kitchen, we will guide you through the process of creating this mouthwatering meal. So, gather your ingredients, put on your apron, and get ready to indulge in the delectable flavors of nuggets with dill sauce.

Here are our top 5 tried and tested recipes!

NUGGETS WITH DILL SAUCE

Nuggets with Dill Sauce image

A creamy sauce, seasoned with dill weed and relish, enhances these fun-to-eat fried chicken bites. Carol Crooks of Jonesboro, Georgia shared the recipe.

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 2 dozen.

Number Of Ingredients 11

Ingredients

1/2 cup all-purpose flour
2 teaspoons sesame seeds
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup water
Oil for frying
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
DILL SAUCE:
1/2 cup sour cream
2 tablespoons dill pickle relish
1 teaspoon dill weed

Steps:

In a large shallow bowl, combine the flour, sesame seeds and salt. Combine egg and water; stir into dry ingredients just until moistened. , In an electric skillet, heat 1 in. of oil to 375°. Dip chicken into batter. Fry chicken, a few pieces at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels; keep warm. , In a small bowl, combine sauce ingredients. Serve with chicken nuggets.

Nutrition Facts :

CRUNCHY FISH NUGGETS WITH DILL SAUCE

Crunchy Fish Nuggets with Dill Sauce image

Number Of Ingredients 13

Ingredients

1 egg , beaten
2 cups buttermilk
3 cups cornmeal
1 salt and pepper to taste
1 Optional: lemon pepper or cayenne pepper to taste
2 pounds catfish, cod or haddock fillets, cut into 1-inch cubes
1 oil for deep frying
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Dill Sauce:
1/2 cup mayonnaise
1/2 cup sour cream or plain yogurt
2 teaspoons dill weed
1 pepper to taste

Steps:

In a shallow bowl, whisk together egg and buttermilk. Place cornmeal in a separate bowl; add salt, pepper and other seasoning, as desired. Dip fish into egg mixture, then into cornmeal to coat. Pour several inches of oil into a deep fryer; heat to 375 degrees. Add fish to oil, a few pieces at a time. Cook for 2 to 3 minutes on each side, until golden and fish flakes easily with a fork. Drain on paper towels. Serve hot with Dill Sauce. Dill Sauce:Combine all ingredients. Serve immediately or keep chilled.

Nutrition Facts : Nutritional Facts Serves

POTATO NUGGETS WITH DILL & CREAM

Potato Nuggets with Dill & Cream image

This is so easy and so good. It is rich. I have also made it with half & half instead of the heavy cream. If you like lots of sauce increase the dill and the cream.

Provided by Bergy

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

16 potatoes, nuggets scrubbed but not scraped
1 1/2 tablespoons chopped fresh dill
1 tablespoon butter or 1 tablespoon margarine
1/2 cup heavy cream
salt & pepper

Steps:

Steam or boil your new potatoe nuggets until cooked.
Melt butter in a skillet, add potatoes, toss to coat.
Mix dill into the cream.
Pour dilled cream over the potatoes and continue cooking over medium-low heat until the cream has turned into an almost golden sauce, stir frequently (about 10 minutes).
Season to taste.

Nutrition Facts : Calories 784.2, Fat 14.7, SaturatedFat 8.9, Cholesterol 48.4, Sodium 83, Carbohydrate 149.7, Fiber 18.8, Sugar 6.7, Protein 17.9

COPYCAT CHICK-FIL-A CHICKEN NUGGETS

Copycat Chick-Fil-A Chicken Nuggets image

I developed this recipe to copycat Chick-fil-A 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, combine barbecue sauce and Dijon mustard, then stir in honey to add some sweetness. -Jeni Pittard, Statham, Georgia

Provided by Taste of Home

Categories Dinner

Time 24m

Yield 8 servings

Number Of Ingredients 15

Ingredients

2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
1 tablespoon dill pickle juice
1/2 cup cornstarch
1 tablespoon soy sauce
1 large egg white
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 tablespoon Dijon mustard
DIPPING SAUCE:
1/4 cup Dijon mustard
3 tablespoons barbecue sauce
2 tablespoons honey
Oil for frying

Steps:

In a bowl, add 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 batter to the chicken mixture and toss to coat. , For dipping sauce, combine mustard, barbecue sauce and honey; set aside. , In a deep skillet or electric skillet, heat 1 inch 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 with sauce.

Nutrition Facts : Calories 307 calories, Fat 16g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 514mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 0 fiber), Protein 24g protein.

CHICKEN NUGGETS WITH CHILI SAUCE

Chicken Nuggets With Chili Sauce image

From Taste of Home. Tangy dipping sauce perfectly complements these crisp, golden bites of chicken!

Provided by barblue

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 cup chicken broth
2 (4 ounce) cans chopped green chilies
2 medium onions, finely chopped
3 tablespoons butter
1 tablespoon chili powder
2 teaspoons ground cumin
2 garlic cloves, minced
1/4 cup packed brown sugar
1/4 cup orange juice
1/2 cup ketchup
2 tablespoons lemon juice
1/2 cup cornmeal
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon salt
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
3 tablespoons canola oil

Steps:

In blender, combine broth and chilies; cover and process until pureed. Set aside. In a large skillet, saute onions in butter until tender. Stir in the chili powder, cumin, garlic and pureed mixture. Bring to a boil. Reduce heat to low; simmer, uncovered, for 20 minutes, stirring occasionally.
Add the brown sugar, orange juice, ketchup, and lemon juice. Cook and stir over low heat for 15 minutes or until thickened; keep warm.
For nuggets, combine the cornmeal, chili powder, cumin and salt in a large resealable plastic bag. Add chicken cubes, a few at a time, and shake to coat.
Heat oil in a large skillet; cook chicken for 6-8 minutes of until juices run clear, turning frequently. Serve with sauce.

Nutrition Facts : Calories 578.9, Fat 23.6, SaturatedFat 7.1, Cholesterol 121.6, Sodium 900.6, Carbohydrate 49.6, Fiber 4.4, Sugar 27.4, Protein 45.1

Tips:

For a crispy coating, use panko breadcrumbs instead of regular breadcrumbs.
Add grated Parmesan cheese to the breadcrumb mixture for an extra boost of flavor.
To make the nuggets even more tender, marinate the chicken in buttermilk for at least 30 minutes before breading.
Use a deep fryer or a large pot of oil to fry the nuggets. This will help them cook evenly and prevent them from getting soggy.
Serve the nuggets with your favorite dipping sauce, such as dill sauce, ranch dressing, or honey mustard.

Conclusion:

These nuggets with dill sauce are a delicious and easy-to-make appetizer or main course. They are perfect for parties, potlucks, or a quick weeknight meal. With their crispy coating and tender, juicy interior, these nuggets are sure to be a hit with everyone who tries them. So next time you are looking for a tasty and versatile dish, give these nuggets with dill sauce a try. You won't be disappointed!