Chicken nuggets with spicy sauces

Yield: 72 servings

Measure Ingredient
6 Whole chicken breasts, skinned and boned
2 Eggs, beaten
1 cup Water
1½ teaspoon Salt
3 tablespoons Sesame seeds
1 cup Flour
1 To 1-1/2 pints corn oil

Cut chicken into 1 x 1½ inch nuggets. You can get 6 pieces from each half of a 12 to 14 ounce breast. Mix eggs, water, salt, sesame seeds, and flour into batter.

Pour oil into a heavy 3-quart saucepan or deep fryer, filling no more than ⅓ full. Heat to 375 degrees.

Dip the chicken nuggets into the batter; drain off excess batter.

Fry 3 to 5 minutes or until golden brown. ( Fry 8 or 9 at a time in a single layer.) Drain on paper towels. Serve with trio of sauces.

Makes 72 pieces.

Nippy Pineapple Sauce: Mix 1 jar (12oz) pineapple preserves, ¼ cup prepared mustard, and ¼ cup prepared horseradish in a saucepan and heat.

Dill Sauce: Mix together 1 cup mayonnaise, 1 teaspoon dried dill weed, and 2 tablespoons finely chopped dill pickle. Let flavors blend for several hours before serving.

Royalty Sauce: Mix 1 cup catsup, ½ teaspoon dry mustard, 1 tablespoon brown suger, two tablespoon vinegar, and 6 tablespoons margarine in a saucepan, and cook 4 to 5 minutes, stiring constantly.

Shared by: Alvin

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