Love Nuggets and Sauce

Ingredients
For the sauce
¹⁄₂ cup mayonnaise
2 tablespoon mustard (use your favorite, I used Dijon)
¹⁄₂ teaspoon garlic powder
1 tablespoon vinegar
2 tablespoon honey
Salt and pepper

For the nuggets
2 ¹⁄₂ cups flour    
¹⁄₄ cup powdered sugar
4 teaspoons salt
3 teaspoons pepper
1 teaspoon paprika
6-8 boneless, skinless chicken breasts, cut into pieces
Peanut oil or canola oil for frying (I prefer peanut oil since it doesn’t make the house smell gross.)

Instructions
1. Combine all sauce ingredients in small bowl.  Mix well and refrigerate until ready to serve. 

2. Heat oil in large Dutch oven or stockpot over medium high heat.  Oil should be 375*F for frying. 

3. Combine flour, powdered sugar, salt, pepper, and paprika in large ziptop bag.  Seal and shake well to combine then add chicken and shake until all pieces are coated. 

4. Using a slotted spoon, remove chicken from bag, shake off excess flour, and place on plate.  (Or transfer bag contents into colander and shake off excess flour that way.) 

5. Working with 10 to 15 nuggets at a time, fry each batch about 4 to 6 minutes, depending on size of nuggets. 

6. Remove nuggets from oil with spider strainer or slotted spoon and place on paper towel-lined plate to drain.  Serve with sauce. 

Comments
This recipe is from Table for Two.  Art cut the chicken pieces a little bit on the small side, so these cooked very quickly.  These were super tasty both hot at dinnertime and cold as leftovers later. 

Shown here with Roasted Parmesan Green Beans.