Copycat Chick-Fil-A chicken nuggets Prep time: 15 mins Cook time: 20 mins Total time: 35 mins If you don't 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. If it sinks and takes forever to come to the top, the oil is too cold. If it sizzles and immediately fries up, the oil is too hot.

For the sauce:
½ cup mayo
2 tbsp. mustard (regular prepared yellow mustard)
½ tsp. garlic powder
1 tbsp. vinegar
2 tbsp. honey
Salt and pepper, to taste

For the nuggets:
8 chicken tenderloins or 6 chicken breasts, cut into bite sized pieces
2½ cups flour
¼ cup powdered sugar
4 tsp. salt
3 tsp. pepper
1 tsp. paprika
Peanut oil or canola oil for frying (I used canola)

2 tbsp mustard (regular prepared yellow mustard) 1 tbsp vinegar 2 tbsp honey 8 chicken tenderloins or 6 chicken breasts, cut into bite sized pieces 2 ½ cups flour 4 tsp salt 3 tsp pepper 1 tsp paprika

In a small bowl, combine all the ingredients for the sauce, mix well, and set aside or pop in the fridge.

In a large dutch oven or stockpot, heat up the oil over medium high heat to 375 degrees (see note below).

While the oil is heating, in a gallon ziploc bag, combine flour, sugar, salt, pepper, and paprika. Seal it and shake to combine well.

Throw the chicken bites into the ziploc bag, close it, and shake til all are coated well.

Using a slotted spoon, fish out the nuggets and shake off excess flour and place on a clean plate.

Before you start frying, prepare a plate by lining sheets of paper towels to drain the nuggets after frying.

When ready, place about 10-12 nuggets in the oil and let cook for about 5 minutes (but it also depends on the size of your nuggets).

Remove nuggets from oil with a spider strainer or slotted spoon and set on lined plate to drain. Continue until all nuggets have been cooked.

Serve hot with dipping sauce and/or ketchup.