Chinese Chicken Nuggets

• 4 -5 lbs chicken breasts, cut into bite size pieces
• 1 cup cornstarch
• 1 cup fine cornflour
• 2 cups brown rice flour
• 2 cups potato flour
• 1/4 cup ground mustard
• 6 -10 eggs
• 1 cup buttermilk
• 2 tablespoons sesame seed oil
• 1 tablespoon salt
• 1/8 cup black pepper

1. Place the chicken pieces in a plastic baggie and add the Buttermilk. Marinade in the buttermilk for 4 to 24 hours.
2. Next add the Cornstarch, Corn Flour, Rice Flour, Potato Flour, Ground Mustard, Salt and Pepper in a large bowl and mix thoroughly. In a separate bowl stir the Eggs and Sesame Oil, together to form an egg wash.
3. First coat some of the chicken in the Flour mix; Second dip them in the Egg wash (add more eggs if needed); Third coat in the Flour mix for a second time. Place in a 350 degree fryer for 2 to 3 minutes until golden brown. Do not crowd.
4. This recipe can be cut in half to prepare a smaller amount of chicken. We prepare a large amount and freeze the pieces once cooked. To use frozen pieces deep fry for about a minute or place on a Pizzazz. These can be used as straight up chicken nuggets or used in stir fry for Chinese.

chicken breasts, cornstarch, cornflour, brown rice flour, flour, ground mustard, eggs, buttermilk, sesame seed oil, salt, black pepper

Taken from www.food.com/recipe/chinese-chicken-nuggets-466587 (may not work)