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Tuesday, November 27, 2012

Chick-Fuh-Lay Nuggets & Sauce

Ingredients For the sauce:
1/2 cup mayo
2 tbsp. mustard (regular prepared yellow mustard)
1/2 tsp. garlic powder
1 tbsp. vinegar
2 tbsp. honey
Salt and pepper, to taste
For the nuggets:
8 chicken tenderloins or 6 chicken breasts, cut into bite sized pieces
2 1/2 cups flour
1/4 cup powdered sugar
4 tsp. salt
3 tsp. pepper
1 tsp. paprika
Peanut oil or canola oil for frying (I used canola)


  1. In a small bowl, combine all the ingredients for the sauce, mix well, and set aside or pop in the fridge.
  2. In a large dutch oven or stockpot, heat up the oil over medium high heat to 375 degrees (see note below).
  3. While the oil is heating, in a gallon ziploc bag, combine flour, sugar, salt, pepper, and paprika. Seal it and shake to combine well.
  4. Throw the chicken bites into the ziploc bag, close it, and shake til all are coated well.
  5. Using a slotted spoon, fish out the nuggets and shake off excess flour and place on a clean plate.
  6. Before you start frying, prepare a plate by lining sheets of paper towels to drain the nuggets after frying.
  7. When ready, place about 10-12 nuggets in the oil and let cook for about 5 minutes (but it also depends on the size of your nuggets).
  8. Remove nuggets from oil with a spider strainer or slotted spoon and set on lined plate to drain. Continue until all nuggets have been cooked.
  9. Serve hot with dipping sauce and/or ketchup.

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