Chicken Nuggets with Honey Mustard Dipping Sauce

Ingredients

Nuggets

• 2 lbs Boneless skinless chicken breasts
• 1/2 c Vinegar
• 1 Egg (whisked)
• 1/4 c Arrowroot powder
• 1/2 tbsp Paprika
•  Salt and pepper (to taste)
• 1 tsp Garlic powder
•  Cayenne (to taste)
• 1/2 c Coconut oil (or other preferred cooking fat)

Sauce

• 1/4 c Yellow mustard
• 1/4 c Honey

Instructions

1. Chop chicken into one inch chunks and place into a one gallon Ziplock bag along with the vinegar.
2. Marinate chicken in vinegar for one hour.
3. Take chicken out of the fridge and add the whisked egg to the bag. Massage the chicken and egg mixture in the bag so that all pieces of chicken are covered.
4. Remove excess juice/egg from the bag.
5. In a small dish, mix together dry ingredients and combine well with a fork.
6. Once spices are fully combined, add them to the nuggets in the bag. Seal bag and massage chicken and spices well so that they are fully combined.
7. Allow chicken and spices to rest on the counter for about five minutes while you are making the honey mustard dipping sauce.
8. Combine equal parts of honey and mustard in a small bowl and whisk together using a fork.
9. Heat the coconut oil to high or medium high on the stove in a large pan. Even if you are using your largest pan you might still have to cook the chicken in two batches. It is helpful to have a paper towel lined plate (or two) nearby for the nuggets as they come out of the oil.
10. Cook nuggets for about fifteen minutes allowing seven minutes or so on each side. The oil will be hot and the nuggets will cook fast, so do not leave the pan unattended!
11. Serve as finger food using toothpicks along with honey mustard dipping sauce.
12. Enjoy!