Since my family have been trying (take note of my choice of words :D) to eat healthier, two of the proteins you’d usually see in our refrigerator are chicken meat and eggs. And I love making all kinds of dishes with them. So, when I was craving for McDonald’s McChicken sandwich, instead of spending almost Php 200 to have one delivered, I decided to make my own Chicken Fillet sandwich.
I’m on a low-carb diet, so I usually just enjoy a sandwich for lunch or dinner. My mother also loves sandwiches so we always come up with our own different sandwich spreads. And this one, I’ll keep on making. I know, there’s flour and all. But, c’mon. I’m on a LOW carb diet, not giving it up completely. Give me a break! Hahaha 😀
Though this recipe is so easy, I still want to share it here for those who haven’t tried making chicken fillet or nuggets yet.
Chicken Fillet Sandwich and Chicken Nuggets
with Honey Mustard Sauce Recipe
- 3-4 chicken breasts, deboned and cut into cubes
You will need a food processor or blender for this recipe. If you don’t have it, then, just skip the blending/grinding part of the procedure and just cut the chicken breasts into nugget-sized or sandwich fillet-sized pieces. But, you can also opt to chop them into really tiny pieces, if you’ve got the strength and time to do so. 🙂
- 1 tbsp. garlic powder
- 1 to 1 1/2 cup bread crumbs (click here to find out how to make your own bread crumbs, see step #1)
- 1 cup flour
- salt and pepper
- Optional: You can add your own spices or herbs for your chicken breasts. For mine, I added rosemary. But, you can add parsley and/or basil.
- Optional: 1-2 medium-sized eggs
Half of the batch I made, I didn’t dip in the beaten eggs. But, if you prefer to include eggs, you can go ahead with this.
- 1 cup vegetable oil for semi-deep frying
- Lettuce for the sandwiches
Sandwich dressing: This is the mix that I used for our chicken sandwich.
- 1/4 cup mayonnaise
- 1/4 tbsp. lemon juice
- salt and pepper
Honey Mustard sauce: I don’t have any ingredients available to make barbecue sauce so I decided to make honey mustard instead. But, you can find ready-to-use barbecue sauce at the grocery.
- 1 tbsp. Dijon mustard
- 1 1/2 tsp. honey
- Place all the chicken cubes inside a food processor. Pulse until the chicken are roughly chopped.
- Add the garlic powder, salt, pepper and your choice of herbs/spices. Pulse until they’re completely mixed with the chicken. Once that’s done, transfer all this chicken mixture to a bowl.
- Prepare the coating/breading for the chicken fillet and nuggets.
- Optional: Beat the eggs. Add a pinch of salt and pepper.
- Rub your hands with flour so that the chicken mixture won’t stick on your fingers. You can choose to make chicken fillet or chicken nuggets. So, just take enough of the mixture to form the nugget or fillet. Use the flat side of a knife to form the nugget or fillet. Place on a separate plate.
- Roll or dab the nugget/fillet in the flour until it’s fully covered. Afterwards, dip it into the beaten eggs (again, optional) and then roll it on the bread crumbs.
- Preferably, use a sauce pan or deep frying pan to cook the nugget/fillet. Put it on medium heat. Let heat until it’s hot, not smoking.
- Place the nuggets/fillet in the pan on low heatfor 5-7 minutes, turning them every minute to avoid burning them and you’ll end up with golden brown coating.
- Sandwich dressing/spread:
- Mix all the ingredients. Add salt and pepper to taste.
- Nugget sauce:
- Mix both ingredients. If you choose to use mayonnaise, you can add about 1/4 cup to the mixture.
- Makes 4-6 medium-sized chicken fillets OR 16-24 nuggets, depending on how thick you want them.
I was so happy with how juicy the nuggets were. Just look at this:
Pardon the photos. I was cooking and taking photos at the same time so most of my photos were a li’l blurry. 😀 I also forgot to take photos of the sauce ’cause we were already REALLY hungry. 😀
Anyway, we all enjoyed the sandwich and the nuggets. This is really a pretty easy recipe you can follow at your very own kitchen. Your kids would love this!
Latest posts by Michelle Ignacio (see all)
- Julie’s Biscuits – Baked With Love, From Malaysia to the Philippines - October 23, 2016
- Club Paradise Resort – A Piece of Paradise in Coron, Palawan - March 27, 2016
- Chicken Curry with Carnation Evap : A Creamy New Tradition - December 31, 2015