In a food processor, add
Boneless, Skinless Chicken Breasts (3)
Salt (1/2 tsp)
. Process until the consistency becomes paste-like.
In a bowl, add
Corn Flour (1 cup)
. Using wet hands, shape the chicken into nuggets and coat them in the cornflour. Shake off the excess and place on a tray.
In a large mixing bowl, add
Water (1 cup)
Yellow Mustard (2 Tbsp)
Garlic Powder (1 Tbsp)
Onion Powder (1 Tbsp)
Ground Black Pepper (1 tsp)
Salt (1 tsp)
Corn Flour (1/2 cup)
All-Purpose Flour (1 cup)
. Whisk to combine.
Dip the chicken into the batter. Place on a tray lined with baking paper and freeze for 1 hour.
Canola Oil (as needed)
. Deep fry the first batch for 5 minutes.
Let chicken nuggets rest on a paper towel-lined plate for 4 minutes.
Deep fry nuggets for another 5 minutes, then transfer to a new paper towel-line plate to drain.
Serve warm with dipping sauces of choice.