- Prep Time: 30 minutes
- Total Time: 45 minutes
- Yield: 15-20 nuggets
- 1/4 cup mayonnaise
- 1/4 cup yellow mustard
- 2 tablespoons Alessi Dijon Balsamic Reduction
- 1 tablespoon butter
- 1/3 cup yellow onion, diced
- 1/2 teaspoon Alessi Garlic Puree
- 1/2 pound ground chicken
- Alessi Sea Salt, to taste
- 2 eggs
- 1/4 cup Vigo Panko Bread Crumbs
- 3/4 cups Vigo Italian Seasoned Bread Crumbs
- Vigo Olive Oil, for frying
In a bowl combine mayonnaise, mustard and balsamic reduction until smooth. Cover and refrigerate.
In a skillet over medium heat, melt butter. Add onions and cook until soft and translucent. Stir in garlic and cook additional 2-3 minutes. Add ground chicken and cook until no longer pink. Season with salt. Drain any excess liquid.
Transfer chicken mixture to a large bowl and let cool to room temperature. Beat eggs in a seperate small bowl and then add eggs and Panko to cooled chicken. Mix until evenly combined.
Place breadcrumbs in a shallow dish. Form ground chicken mixture into nuggets and coat with breadcrumbs.
Heat enough olive oil to cover bottom of large skillet over medium heat. In batches, fry chicken nuggets in hot oil until golden brown and crispy. Add more oil as needed. Drain on paper towels. Serve with sweet balsamic mustard as a dipping sauce.