We have known for a while now that mayonnaise has applications beyond sandwiches and deli salads. Searing steaks, baking cakes, and mashing potates are just a few of its “outside the bread” applications, and I am so pleased to announce yet another: breading those nugs.
This idea is not an original of mine, but after a little testing, I can confirm that laurelnev is completely correct—mayonnaise is an excellent breading substrate. Rather than dipping in egg and/or milk, you can paint it on your chicken pieces in a completely even layer, meaning nary an inch of nug goes unbreaded.
You can also season the mayonnaise in addition to the breading. Salt and pepper are a must, but paprika, garlic powder, lemon zest and even a little sugar would work. Just mix your flavourings into the mayo to taste, paint your nuggets or strips with the mixture, and dredge ‘em up in flour or bread crumbs. Fry, bake, or airfry until golden brown, and serve with ample dipping sauce (or more mayo).
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