Chicken Nuggets: Beat the egg and then combine it with 1 cup water in a
small, shallow bowl. Stir.
Combine the flour, salt, onion powder,
black pepper and garlic powder in a one gallon size zip-type bag.
Pound each of the breast fillets with a mallet until about 1/4-inch thick.
Trim each breast fillet into bite size pieces.
Coat each piece with
the flour mixture by shaking in the zip-type bag. Remove and dredge each
nugget in the egg mixture, coating well.
Return each nugget to the
flour/seasoning mixture. Shake to coat. Put nuggets, bag and all, in the
freezer for at least one hour.
Cover and refrigerate remaining egg mixture.
After freezing, repeat the above coating process.
Deep fry the nuggets at 375 degrees F for 10-12 minutes (or longer depending
upon their size) or until browned and crispy (cook only about 9 at a time.)
OR, you can use an air fryer per manufacturer's instructions if you
don't care to deep fry in oil.
Drain on brown paper bags (NEVER drain
fried foods on paper towels unless you want them to be soft and soggy!).
Serve with your favorite sauce.
Pineapple Dipping Sauce: Pour
undrained pineapple into the blender until thick puree. Pour this into
saucepan and add cornstarch; blend. Add pineapple orange juice and barbecue
sauce; blend. Bring to a boil, then simmer until sauce thickens. Serve warm
Honey-Mustard Dip: Mix all ingredients together well.
Hot Mustard Dip: Mix all, cover and refrigerate to use within 30 days.
Sweet and Sour Sauce: Combine all ingredients. Refrigerate for up to 2
Raspberry or Blackberry Mustard Sauce: Mash raspberries or
blackberries, mustard and honey together well in a small bowl.