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Julie’s notes: If you don’t have a thermometer for the oil, you can test the oil by dropping a small piece of chicken or batter into the oil and if it sinks and floats to the top with swift speed, the oil is just right. If it sinks and takes forever to come to the top, the oil is too cold. If it sizzles and immediately fries up, the oil is too hot.
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)
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