Tuesday, March 26, 2013
Honey Mustard Chicken Nuggets
1 lb. boneless, skinless chicken tenders, cut into pieces
2 tablespoons flour
2 tablespoons corn starch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons water
2 tablespoons dry sherry
1 tablespoon vegetable oil
1/8 teaspoon cayenne pepper (more if you like a kick)
1/4 teaspoon paprika
peanut oil for frying
Fill deep heavy skillet or deep fryer or heavy bottomed pot with at least 2 inches of peanut oil.
Heat on medium until hot.
Combine remaining ingredients except chicken in a medium bowl and whisk until smooth.
Add chicken and toss to coat.
Let sit in fridge while oil heats up...about 10 minutes.
When oil is ready, fry the chicken pieces in batches, until golden brown (about 4-5 minutes). Remove chicken from skillet or pot and let drain on a paper towel lined plate.
Serve with honey mustard sauce below.
Honey Mustard Sauce
1/2 cup Kraft Coleslaw Dressing
1/4 cup Honey BBQ Sauce (your favorite)
1 tablespoon yellow mustard
2 teaspooons honey
Combine all ingredients into a small bowl and whisk to combine.
Taste, and add more honey if it's too tangy.
Store in air-tight container in fridge for up to 2 weeks.