Wow, this recipe for homemade Gator bites sounds absolutely delicious! The double-frying technique is sure to create crispy and flavorful chicken nuggets.
- 2 lb. boneless skinless chicken thighs, cut into 1 1/2- to 2-in. pieces
- 2 Tbsp. soy sauce
- 3/4 tsp. black pepper
- 1 1/2 tsp. kosher salt, divided
- 1/3 cup packed brown sugar
- 1/3 cup yellow mustard
- 2 Tbsp. Dijon mustard
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. Worcestershire sauce
- 1/4 tsp. cayenne pepper
- 1 Tbsp. unsalted butter
- 1 Tbsp. canola oil
- 1 cup (about 4 1/2 oz.) cornstarch
- Marinate chicken:
- Toss together chicken, soy sauce, black pepper, and 1 teaspoon of salt in a medium bowl to coat the chicken. Let it marinate at room temperature for 15 minutes.
- Prepare sauce:
- Stir together brown sugar, yellow mustard, Dijon mustard, vinegar, Worcestershire sauce, and cayenne in a small saucepan.
- Bring the mixture to a boil over medium heat, whisking occasionally.
- Reduce the heat to low and simmer, whisking constantly, until the sauce is smooth and slightly thickened (6 to 8 minutes).
- Remove the sauce from the heat and whisk in the unsalted butter. Set it aside until ready to serve.
- Heat oil:
- Pour canola oil to a depth of 1 inch in a large cast-iron skillet.
- Heat the oil over medium-high heat until it reaches 325°F.
- Fry the chicken:
- Place cornstarch in a large ziplock plastic bag.
- Remove chicken from the marinade and pat dry with paper towels.
- Discard the marinade.
- Add one-third of the chicken to the ziplock bag, seal it, and shake to coat the chicken in cornstarch.
- Using tongs, remove the chicken from cornstarch, shaking off excess, and place it in the hot oil.
- Cook until a thermometer inserted into the thickest portion of the largest chicken piece registers 165°F (about 3 minutes).
- Use a stainless steel spider or slotted spoon to remove the chicken from the oil and transfer it to a baking sheet lined with paper towels.
- Repeat the process with the remaining chicken in two more batches.
- Fry the chicken again:
- Increase the heat under the oil to high and heat it until it reaches 375°F.
- Working in three batches, re-fry the chicken in the hot oil until golden brown (1 to 2 minutes per batch).
- Adjust the heat as needed to maintain the oil temperature.
- Drain the chicken on a baking sheet lined with paper towels.
- Season and serve:
- Sprinkle the cooked chicken with the remaining 1/2 teaspoon of salt.
- Transfer the chicken to a platter and serve it with the prepared barbecue sauce
Thank you for providing the correct recipe for “Double-Fried Gator Bites with Georgia Barbecue Sauce.” This sounds like a delicious and flavorful dish, perfect for game day gatherings or any special occasion. I apologize for my earlier mistake in providing a different recipe.
For anyone interested in making “Double-Fried Gator Bites with Georgia Barbecue Sauce” following the provided instructions, I’m sure it will be a hit among friends and family. Enjoy the crispy and flavorful gator bites with the tangy Georgia mustard-based barbecue sauce for a delightful Southern-inspired treat!
Enjoy your homemade Gator bites with the tangy and sharp Georgia mustard-based barbecue sauce! This recipe is perfect for game day gatherings or any other occasion where you want to treat your taste buds to something special.