Cordon Bleu Chicken Nuggets
Who says chicken nuggets are just for kids? This Chicken Cordon Bleu Nuggets recipe transforms a timeless classic into crispy, golden, bite-sized perfection. Ground chicken thighs are blended with diced smoked ham, fresh herbs, Parmesan cheese, and Croix Valley Poultry Barbecue Booster before being lightly grilled to set their shape and lock in flavor. After a crispy seasoned coating and a quick trip through the fryer, they're served with a warm, creamy Swiss Fondue Sauce that delivers all the rich, cheesy flavors you'd expect from a traditional Chicken Cordon Bleu.
Whether you're serving them as a game day appetizer, a family dinner, or the star of your next party spread, these nuggets are guaranteed to disappear fast. Just be sure to make extra, because once everyone gets a taste of that melty Swiss cheese dip, they'll be coming back for more.
Cordon Bleu Chicken Nuggets
Damon Holter
4
Ingredients
1.5 pounds Boneless, Skinless Chicken Thighs, ground
8 oz. Smoked ham, finely diced
Β½ Medium Yellow Onion
β cup Chopped Fresh Italian Parsley
2 Tbsp Chopped Fresh Basil
2 Tbsp Croix Valley Poultry Barbecue Booster
Β½ cup Grated Parmesan Cheese
Oil for frying
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4 cups All purpose Flour
4 Tbsp Croix Valley Poultry Barbecue Booster
2 cups water
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1 Tbsp Butter
1 Tbsp All-purpose Flour
1 cup Whole Milk
Β½ cup Heavy Cream
8 oz Swiss Cheese, freshly shredded
2 oz Gruyère Cheese, freshly shredded (optional, but highly recommended)
1 tsp Cornstarch
1 Tbsp Croix Valley Honey Dijon Brat Sauce
1 tsp Croix Valley Garlic Barbecue Booster
Directions
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If using whole chicken thighs, cut the chicken into 1-inch pieces. Pulse in a food processor until finely ground, taking care not to over-process into a paste. Alternatively, grind the chicken using a meat grinder.
Add the onion, parsley, and basil to the food processor. Pulse until finely minced. Transfer the mixture to a cheesecloth or clean kitchen towel and squeeze out as much liquid as possible.
In a large mixing bowl, combine the ground chicken, onion and herb mixture, Croix Valley Poultry Barbecue Booster, smoked ham, and grated Parmesan cheese. Mix thoroughly by hand until all ingredients are evenly incorporated.
Divide the mixture into equal portions and shape into large nugget-sized pieces, about ΒΎ-inch thick. Place the nuggets on a wire rack or grill-safe cooking screen.
Preheat a grill for indirect cooking or an oven to 350Β°F. Cook the nuggets until they are firm and reach an internal temperature of 150 to 155Β°F, about 15 to 20 minutes. Remove from the grill and allow them to cool for 5 to 10 minutes.
While the nuggets are cooling, whisk together the flour and Croix Valley Poultry Barbecue Booster. Transfer about 1Β½ cups of the seasoned flour to a separate bowl. Whisk in the water until smooth and the batter reaches the consistency of pancake batter.
Heat oil in a deep fryer or heavy pot to 375Β°F. Dip each nugget into the batter, allowing any excess to drip off. Coat thoroughly in the remaining seasoned flour, gently pressing the breading onto all sides.
Fry the nuggets in batches for 4 to 6 minutes, or until the coating is crispy and golden brown and the internal temperature reaches 165Β°F. Transfer the nuggets to a wire rack or paper towel-lined tray to drain for a minute or two before serving with the Warm Swiss Fondue Sauce.
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In a medium bowl, toss the shredded Swiss cheese, Gruyère, and cornstarch together until the cheese is evenly coated. Set aside.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly.
Slowly whisk in the milk and heavy cream until the mixture is smooth. Continue cooking, stirring frequently, until the sauce begins to steam and slightly thicken. Do not allow it to boil.
Reduce the heat to low. Add the cheese mixture one handful at a time, whisking until completely melted before adding more. Continue until all of the cheese has been incorporated and the sauce is smooth and creamy.
Stir in the Croix Valley Honey Dijon Brat Sauce and Croix Valley Garlic Barbecue Booster until fully combined.
If the sauce is thicker than desired, whisk in a splash of warm milk until it reaches the consistency of warm queso. The sauce should coat the back of a spoon and slowly ribbon off when lifted.
Let the sauce rest for 3 to 5 minutes before serving. This allows it to thicken slightly, creating the perfect consistency for dipping and those irresistible cheese pulls.
