Yield: 72 servings
|6||Whole chicken breasts, skinned and boned|
|3 tablespoons||Sesame seeds|
|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