-
1
1.
-
2
In a small bowl, combine all the ingredients for the sauce, mix well, and set aside or pop in the fridge.
-
3
2.
-
4
In a large Dutch oven or stockpot, heat up the oil over medium-high heat to 375 F (see note below).
-
5
3.
-
6
While the oil is heating, in a gallon-sized Ziploc bag, combine flour, sugar, salt, pepper and paprika.
-
7
Seal it and shake to combine well.
-
8
4.
-
9
Throw the chicken bites into the Ziploc bag, close it, and shake until all are coated well.
-
10
5.
-
11
Using a slotted spoon, fish out the nuggets and shake off excess flour and place them on a clean plate.
-
12
6.
-
13
Before you start frying, prepare a plate by lining it with sheets of paper towels.
-
14
Youll use this to drain the nuggets after frying.
-
15
Set it next to your stovetop.
-
16
7.
-
17
When ready, place about 10-12 nuggets in the oil and let them cook for about 5 minutes (but it also depends on the size of your nuggets).
-
18
8.
-
19
Remove nuggets from oil with a spider strainer or slotted spoon and set on the lined plate to drain.
-
20
Continue until all nuggets have been cooked.
-
21
9.
-
22
Serve hot with dipping sauce and/or ketchup.
-
23
Julies notes: If you dont 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.
-
24
If it sinks and takes forever to come to the top, the oil is too cold.
-
25
If it sizzles and immediately fries up, the oil is too hot.
-
26
Barely adapted from Pennies on a Platter & Lifes Ambrosia
