Batter-Dipped Chicken

Dining In Dining In
3.0 (2 reviews)

Kids of all ages can’t get enough of these. If you cannot serve immediately, make the nuggets, keep warm, and serve the sauce on the side for dipping.

30m 7
Medium Meat

Contains: Gluten, Egg, Wheat

Directions

Prepare the Batter-Dipped Chicken

  1. Combine batter ingredients and coat chicken breasts well.

  2. Heat oil in a large skillet, and fry cutlets on both sides until golden. Set aside.

  3. Mix together sauce ingredients, except cornstarch and water, in a medium saucepan and bring to a boil.

  4. Add cornstarch to water, whisk; stir mixture over low heat until sauce thickens. Pour sauce over chicken, serve immediately.

Credits

Description:
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz

Suggested Recipes

Explore

batter chicken dairy free dipped fried chicken hannuka Hanukkah non-dairy nuggets sauce
Did you make this recipe yet?

What Cooks Are Saying

3.0 out of 5

2 global ratings

5 star
50%
4 star
0%
3 star
0%
2 star
0%
1 star
50%

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

2 Comments

sarah •

can the sauce be frozen and microwaved?

Avigael Levi Kosher.com Team •
Reply to sarah

The sauce can be frozen, but the cornstarch can make it a little grainy after reheating. If you do freeze it, let it thaw in the fridge and reheat gently in a pot, stirring well. For the best texture, make it fresh or store in the fridge for a couple days.

Chaya Reich •

does this freeze well once cooked?

Raquel Malul Kosher.com Team •
Reply to Chaya Reich

Yes- but you'll have to crispen them up again before serving.