CRISPY CHICKEN NUGGETS

CRISPY CHICKEN NUGGETS 1 pound boneless, skinless chicken tenders, cut into bite-sized pieces 2 tbsp flour 2 tbsp corn starch 1/4 tsp baking soda 1/4 tsp baking powder 2 tbsp water 2 tbsp dry sherry 1 tbsp peanut oil (or vegetable oil) 1/4 tsp cayenne pepper 1/4 tsp paprika peanut oil for frying Fill fryer or heavy bottomed pot with at least 2 inches of peanut oil. Bring to 350 degrees F. Combine remaining ingredients except chicken in a medium bowl and whisk until smooth. Add chicken and toss to coat. Let sit in fridge while oil heats up (10 minutes). When oil is ready fry the chicken pieces in batches, until golden brown (about 4-5 minutes). Remove chicken from fryer and let drain on a paper towel lined plate. Serve warm with Chick-Fil-A Sauce (recipe below) CHICK-FIL-A SAUCE RECIPE 1/2 cup Coleslaw Dressing 1/4 cup Honey BBQ Sauce 1 tbsp Yellow Mustard 1 1/2 tsp honey Combine all ingredients into a small bowl and whisk to combine. Taste, and add more honey if it’s too tangy. (All coleslaw dressings are a little different, but I tried Kraft and Marzetti and both worked great) Store in air-tight container in fridge for up to 2 weeks.