Copycat Chick-Fil-A Nuggets & Sauce

1. In a small bowl, combine all the ingredients for the sauce, mix well, and set aside or pop in the fridge.
2. In a large Dutch oven or stockpot, heat up the oil over medium-high heat to 375 F (see note below).
3. While the oil is heating, in a gallon-sized Ziploc bag, combine flour, sugar, salt, pepper and paprika. Seal it and shake to combine well.
4. Throw the chicken bites into the Ziploc bag, close it, and shake until all are coated well.
5. Using a slotted spoon, fish out the nuggets and shake off excess flour and place them on a clean plate.
6. Before you start frying, prepare a plate by lining it with sheets of paper towels. You’ll use this to drain the nuggets after frying. Set it next to your stovetop.
7. When ready, place about 10-12 nuggets in the oil and let them cook for about 5 minutes (but it also depends on the size of your nuggets).
8. Remove nuggets from oil with a spider strainer or slotted spoon and set on the lined plate to drain. Continue until all nuggets have been cooked.
9. Serve hot with dipping sauce and/or ketchup.

Julie’s notes: If you don’t have a thermometer for the oil, you can test the oil by dropping a small piece of chicken or batter into the oil and if it sinks and floats to the top with swift speed, the oil is just right. If it sinks and takes forever to come to the top, the oil is too cold. If it sizzles and immediately fries up, the oil is too hot.

Barely adapted from Pennies on a Platter & Life’s Ambrosia