Here's another twist if you're cooking for a large group function. I bought skinless, boneless chicken breasts and cut into nugget size pieces which I dredged and fried in a little oil until golden brown. Repeat until you have sufficient quantity, and adjust the sauce recipe to accommodate. I placed fresh onion rings in the bottom of the casserole dish which I had sprayed w/a nonstick coating, placed the fried chicken nuggets on top, poured the sauce over, covered, and refrigerated overnight. The next morning, I turned the nuggets so that they were all well coated. I then cooked in the oven. To say that these were a hit is an understatement. I like the thinner bbq sauce, and I particularly like a tart (vinegar-y) sauce as opposed to a sweeter sauce. This bbq sauce recipe is definitely a keeper for me.
Was this review helpful?
4 users found this review helpful
Here's another twist if you're cooking for a large group function. I bought skinless,...