By Tracey
Chicken Nuggets with Honey Mustard Sauce
slightly adapted from Table for Two
Ingredients:
Sauce
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/4 teaspoon garlic powder
- 1 1/2 teaspoons cider vinegar
- 1 tablespoon honey
Chicken Nuggets
- 1 1/4 cups all-purpose flour
- 2 tablespoons confectioners’ sugar
- 2 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 1/2 teaspoon paprika
- 1 lb chicken tenderloins, cut into 1-inch pieces
Directions:
Oil for frying (I used canola, but peanut or safflower would work too)
To make the sauce: Whisk the mayonnaise, mustard, garlic powder, cider vinegar and honey together in a small bowl. Season to taste with salt and pepper then cover and store in the refrigerator until you’re ready to serve.
To make the chicken nuggets: Pour oil into a large Dutch oven to a depth of about 2 inches and set the pot over medium-high heat. Heat the oil until it reaches 370-375 F on a candy thermometer.
Meanwhile, add the flour, confectioners’ sugar, salt, pepper and paprika to a large reasealable plastic bag. Seal the bag and shake to combine. Add the chicken to the bag, then seal and shake again until all of the chicken is evenly coated. Use tongs to transfer about 8-10 pieces of chicken at a time to the hot oil. Fry for 2-3 minutes, or until the nuggets are golden brown and cooked through. I stirred mine around a bit with my spider strainer but wasn’t particular about flipping them individually. The cooking time will depend on the size of your pieces – you can cut one open to double check.
Remove the chicken from the oil and transfer to a paper towel-lined plate. Continue to fry the chicken in batches until it’s all cooked. Adjust the heat under your pan to maintain the oil temperature.
Serve with the honey mustard sauce.
