• Servings: 4
• 1 lb. boneless chicken tenders
• veg. oil for deep frying
• 1/3 c. all-purpose flour
• 1/4 tsp. salt
• 1 1/2 tsp. vinegar
• 1/4 tsp. baking soda
• 1/3 c. water
• HONEY MUSTARD SAUCE:
• 1/4 c. honey
• 2 Tbsp. prepared mustard
• 1 Tbsp Heinz 57 Sauce
• SWEET & SOUR SAUCE:
• 1/4 c. ketchup
• 1/4 c. sugar
• 1 c. water
• 1/4 c. white vinegar
• 2 heaping Tbsp. cornstarch, dissolved in 2 Tbsp. water
• 1 grn. pepper, cut into small squares
• 2 Tbsp. canned pineapples chunks

1. Cut chicken into nugget size pieces (1x1/2").
2. Put oil in deep fryer or put about 2-3 in. in a dutch oven; Heat to 360 degrees.
3. Mix flour with salt in small bowl.
4. Mix vinegar with baking soda.
5. Add vinegar mixture & water to the flour mixture.
6. Beat until smooth.
7. Dip nuggets into batter, allow excess batter to drop back into bowl.
8. Fry chicken nuggets, 4-6 at a time, until golden brown, or about 4 min for each batch.
9. Serves 4.
11. HONEY MUSTARD SAUCE
12. Combine ingred.
13. Mix and store in a covered container in fridge.
14. Will keep up to 2 months.
16. SWEET & SOUR SAUCE
17. Combine first 4 ingred. in saucepan.
18. Bring to boil.
19. Thicken with dissoved cornstarch.
20. Stir constantly.
21. Add grn. pepper & pineapple. Stir.
22. Serve.

My grandaughter could live on chicken nuggets with the honey-mustard sauce. I found this on-line some time ago, but do not remember where.