Celebrate National Chocolate Chip Cookie Day in a Wild Way With These Cookie-Coated Nuggets
Celebrating National Chocolate Chip Cookie Day with cookies seems rather fitting, but DoubleTree by Hilton has taken the party a step further with its new, free digital cookbook, Start with Cookies, which gathers all sort of cookie-centric recipes including a cookie-coated chicken nuggets recipe that we had to share with you. Crazy? Brilliant? We’ll let you decide… Before we jump into the recipe, for August 4 only, DoubleTree’s extending its signature warm DoubleTree Cookie welcome beyond guests of the hotel. ANYONE who stops by can get a free cookie. Now that’s the kind of promotion we’re into.
DOUBLETREE COOKIE-COATED CHICKEN FINGERS
(Makes 4–6 servings)
Recipe Notes: This recipe was created by Mike Miller, a finance controller at DoubleTree by Hilton Hotel Campbell – Pruneyard Plaza in Campbell, California. Mike thought outside the box and it paid off, creating delicious, juicy chicken tenders that are coated with a mixture of breadcrumbs and our signature DoubleTree Cookie crumbles, then deep fried to golden-brown perfection.
Chef Roger Maune, DoubleTree by Hilton’s Chief Cookie Officer gave Brit + Co the low-down on pairings for the nuggets. “[It’s] a savory experience with a touch of sweetness. I love serving mine with a spicy honey mustard for dipping, roasted veggies (whatever is in season) and a baked potato for a complete meal, but kids (or kids at heart) might prefer French fries.”
- 1 1/2 pounds chicken tenders
- salt, to taste
- 1 1/2 cups flour
- 2 eggs, beaten
- 2 chocolate chip cookies, like DoubleTree Cookies, crumbled to breadcrumb size
- 1/2 cup unseasoned breadcrumbs
- oil, for frying (optional)
- honey mustard and/or maple syrup, for serving
1. Preheat oven to 375°F.
2. Season the chicken tenders with salt.
3. Put flour in a shallow dish.
4. Beat the eggs in a medium bowl.
5. Combine the cookie crumbs and breadcrumbs in another shallow dish.
6. Dredge the chicken tenders in the flour to coat, shaking off any excess flour, then dip the floured chicken tenders into the egg and finally, coat them with the cookie-crumb-and-breadcrumb mixture.
7. Place the breaded chicken tenders on a wire rack, fitted in a rimmed baking sheet, and bake in the oven for 12–15 minutes, until golden brown.
8. For fried chicken fingers, follow the instructions above, but place the breaded chicken tenders in the preheated oil for 6–8 minutes, until golden brown.
9. Remove and place on a paper towel-lined tray or plate.
10. Serve with honey mustard or maple syrup.
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(Photos via DoubleTree by Hilton)