Recipe: Chicken Nuggets with Chili-Jelly Dipping Sauce (chili sauce and grape jelly)

CHICKEN NUGGETS

1 lb. boneless, skinless chicken breasts, cut in 1 x 1/2-inch pieces.
Vegetable oil (for deep frying)
FOR THE BATTER:
1/3 cup all-purpose flour
1/4 tsp. salt
1 1/2 tsp. vinegar
1/4 tsp. baking soda
1/3 cup water
TO SERVE:
Sweet 'n sour sauce
Mustard sauce
Honey
Chili-Jelly Dipping Sauce (recipe follows)

Heat 2-3 inches of oil in deep fryer or Dutch oven to 360 degrees F.

Mix flour and salt together.

Mix vinegar and baking soda together; stir vinegar mixture and water into flour mixture. Beat until smooth.

Dip chicken in batter. Fry in oil, 4 or 5 pieces at a time, turning once, until golden, about 4 minutes. Drain on paper towels.

Serve with sweet 'n sour sauce, mustard sauce or honey.

CHILI-JELLY DIPPING SAUCE

For the sauce that you're looking for, it may be the typical sauce used for appetizers like cocktail meatballs, little smokies/kielbasa chunks, etc.:

1 (12 oz) bottle chili sauce
1 (10 oz) jar grape jelly

Combine the chili sauce and jelly in a saucepan and heat over low heat stirring frequently. Can be cooked down to desired thickness.

Hi Brandy,

I don't know the original source of this chicken recipe but it fits your description. The chili sauce mixture is just my guess at what you described.

Happy Cooking!

Betsy