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Nutrition Facts
Serving Size 210 g
(Approx. 6 Servings)
Amount Per Serving
Calories 450 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 1150 mg 48%
Total Carbohydrate 42 g 14%
Dietary Fiber 1 g 4%
Sugars 5 g
Protein 36 g
Vitamin A 0% Iron 25%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Hatch and Mustard Fried Chicken Nuggets

Prep Time
35 minutes
Cook Time
6 minutes
Total Time
41 minutes
6  People


Recipe makes 6 Servings

2 Lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 Fischer & Wieser Brat Haus Beer Mustard
1/2 cup(s) Adams Reserve Hatch Ranch Seasoning
3 cup(s) all purpose flour
1 cup(s) cornstarch
2 L peanut oil, as needed to deep fry
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Place chopped chicken in a large resealable bag along with the mustard. Seal bag and turn until all of the chicken is coated. Refrigerate 20 minutes to 24 hours.
Combine remaining ingredients, except the oil, in a large bowl and season to taste with salt.
In a pan deep enough for frying, heat oil until 375°F.
Piece by piece, roll chicken in flour mixture and add oil; repeat but be careful to not overcrowd pan.
Fry chicken 2 to 3 minutes on each side or until brown. Transfer to a paper towel lined plate to cool. Repeat until all the chicken has been fried.


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