Makes about 2 dozen

How do you not love the simple McNugget? Well we think you’ll love them even more when they taste even better - and you dunk into any of the sauces we make for them!

2 chicken breasts, boneless & skinless

½ cup flour

½ cup corn starch

1 tablespoon garlic powder

1 tablespoon onion powder

½ tablespoon smoked paprika, or regular

1 teaspoon Kosher salt

½ teaspoon pepper

Cold water

Oil for frying

Put the chicken in a processor and pulse until evenly ground – alternatively you could just chop the eff out of it until done
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
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
Heat about an inch of oil in a pan to 350 degrees
Once frozen, coat each nugget well with the dredge mix, shake off excess and put back on the sheet pan
Add water a couple tablespoons at a time into the dredge mix , stirring well until you get a smooth, not too thick batter
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
Remove, place on a baking rack about a minute before serving
Serve with the sauces below

Sweet & Sour Sauce

1/4 cup apricot jam

1 tablespoon soy sauce

1 teaspoon rice vinegar