Chicken Nuggets

4 boneless, skinless chicken breast halves
1 egg
½ cup water
¼ cup flour
1 tsp. salt
¼ tsp. white pepper

Sauces for Dipping (recipes follows below)

Cut chicken into 1” pieces. Heat 3” of oil in large heavy saucepan over
medium-high heat until oil reaches 375°; adjust heat to maintain temp.

Meanwhile, beat egg and water in large bowl until well mixed. Add flour, salt
and pepper, stirring to form smooth batter. Dip chicken pieces into batter,
draining off excess. Fry chicken, a few pieces at a time, in hot
oil about 4 minutes or until golden brown. Drain on paper towels.

Serve with the Sauces (see below); garnish with onion rings.

APRICOT SAUCE:
1 12oz. jar apricot preserves
3 tbsp. Dijon mustard
2 tbsp. prepared horseradish

Combine all the ingredients in small microwave safe bowl; mirco at HIGH
1 to 1½ minutes or until heated through.

DILL MAYONNAISE:
1 cup mayonnaise
2 tbsp. garlics, minced
1½ tsp. dill weed

Combine all the ingredients in small bowl. Cover; refrigerate 1 hour.

COCKTAIL SAUCE:
¾ cup catsup
2 tbsp. tomato paste
1 tbsp. prepared horseradish
4 tbsp. lemon juice
Hot pepper sauce to taste

Combine all the ingredients in small bowl; blend well.

Makes 8 servings