Crispy Moist Chicken McNuggets

Ingredients

• 2 chicken breasts, boneless & skinless OR ground chicken 

• 1/2 cup flour

• 1/2 cup corn starch

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1/2 tablespoon smoked paprika, or regular

• 1 teaspoon Kosher salt

• 1/2 teaspoon pepper

• Canola or Vegetable Oil for frying

1. Put the chicken in a processor and pulse until evenly ground – alternatively you could just chop the eff out of it until done. Or use ground chicken from the grocery store. 

2. Lightly wet your hands with water, and form small amounts of the chicken into whatever “McNugget” shape you want to – then put them on a parchment or silpat lined baking sheet – freeze about an hour

3. Make the dredge by putting the flour, corn starch, garlic, onion and paprika powders, salt and pepper into a large bowl – mix well to combine

4. Heat about an inch of oil in a pan to 350 degrees

5. Once frozen, coat each nugget well with the dredge mix, shake off excess and put back on the sheet pan

6. Add water a couple tablespoons at a time into the dredge mix , stirring well until you get a smooth, not too thick batter

7. Dunk the nuggets into the batter, coating well on both sides, then immediately (and carefully) put into the oil, fry 5-6 minutes or until golden brown and 160 - 165 degrees - if not fully covered, flip over about half way

8. Remove, place on a baking rack about a minute before serving

9. Serve with the sauces below

Mustard Sauce

Ingredients:

• 

• 1/2 cup mayonnaise

• 2 tablespoons honey

• 2 tablespoons yellow mustard

• 1 tablespoon Dijon mustard

• 1/2 tablespoon lemon juice

Uncle As Creamy Sauce. 

◦ 1/4 cup sour cream

◦ 1 tbsp chili crunch

◦ 1/2 tsp rice vinegar

◦ 1/2 tsp of Summers Sili Sauce