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3 chicken fillets, boneless, skin removed and diced

1 ½ teaspoons salt

2 large eggs

1 ½ cups corn starch, divided

1 cup water

1 tablespoon onion powder

1 tablespoon garlic powder

2 tablespoons yellow mustard

1 teaspoon ground black pepper

1 cup all-purpose flour

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1. Place the chicken in a food processor with the salt and one egg. Blend until it forms a paste-like consistency.

2. In a shallow bowl or container, place the corn starch. Using wet hands, take a handful of blended chicken and shape into a nugget. Cover the nugget with corn starch, shake off the excess and place on a parchment paper-lined baking sheet. Finish shaping and coating the nuggets before moving on to the next step.

3. In a large bowl, whisk together the water, one egg, mustard, garlic and onion powder, ground pepper and all-purpose flour. You should have a thick but runny batter. Place one nugget at a time in the batter and place it back onto the lined baking sheet.

4. Place the tray in the freezer and allow them to freeze for 1 hour.

5. Heat your oil to 350 degrees Fahrenheit. Deep fry the first batch for 5 minutes. Allow the chicken nuggets to drain on paper towel for 3-4 minutes. Deep fry the same batch again for 5 minutes. This ensures that the chicken cooks all the way through without getting too dark.

6. Serve these nuggets warm with any dipping sauce.

possible?- Split the freezing time in 2. Once after cornstarch so that you can dredge easier in batter.

Possible?- let thaw and bake at 375 for 20 min. Or don’t thaw and bake longer?