Dipper’s Nuggets Chicken

  • Yield 4 servings


2 whole broiler-fryer chicken breasts, halved, skinned, boned and cut into 1x1x1/2 inch pieces
1 pint corn oil
1 egg, beaten
1/3 cup water
1/3 cup flour
2 teaspoons sesame seeds
1-1/2 teaspoon salt
Nippy Pineapple Sauce
1 12 ounce jar pineapple preserves
1/4 cup prepared mustard
1/4 cup prepared horseradish
Dill Sauce
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon dried dill weed
2 tablespoons finely chopped dill pickle
Royalty sauce
1 cup ketchup
1/2 teaspoon dry mustard
1 tablespoon brown sugar
2 tablespoons vinegar
6 tablespoons margarine


  1. In deep fryer place corn oil, filling to no more than 1/3 full.  Heat to medium temperature.  In bowl place egg and water and mix well.  Add flour, sesame seeds and salt, stirring to make batter.  Dip chicken in batter; drain excess.  Add chicken, a few pieces at a time, to hot oil.  Fry for about 4 minutes or until golden brown and fork can be inserted into chicken with ease on test piece which has been removed from oil.  Drain on paper towel.  Serve with sauces below.  Makes 4 servings.
  2. Nippy Pineapple Sauce:  In saucepan mix 1 jar (12 oz.) pineapple preserves, 1/4 cup prepared mustard and 1/4 cup prepared horseradish.  Heat.
  3. Dill Sauce:  In bowl mix together 1/2 cup sour cream, 1/2 cup mayonnaise, 1 teaspoon dried dill weed and 2 tablespoons finely chopped dill pickle.  Let stand at room temperature about 2 hours for flavors to blend.
  4. Royalty Sauce:  In sauce pan mix together 1 cup catshup, 1/2 teaspoon dry mustard, 1 tablespoon brown sugar, 2 tablespoons vinegar and 6 tablespoons margarine.  Cook 5 minutes, stirring constantly.



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