Chicken Nuggets with Honey-Lemon Dipping Sauce

• 1/2 cup honey
• 1 1/2 teaspoons freshly squeezed lemon juice
• 2 skinless boneless chicken breast halves, cut into 2-inch pieces
• 1 teaspoon salt, plus additional to taste (optional)
• 1/4 teaspoon freshly ground black pepper
• 1 large egg, lightly beaten
• 4 cups crushed cornflakes
• Canola oil, for frying

1. To make the dipping sauce: In a small bowl, whisk together the honey and lemon juice.
2. Season the chicken with the 1 teaspoon salt and pepper.
3. Place the egg and cornflakes in separate bowls.
4. Coat each chicken nugget with the egg, letting the excess egg drip back into the bowl.
5. Coat the nuggets with the cornflakes.
6. Set aside on a plate.
7. Heat 1/2 inch of canola oil to 375F in a deep skillet.
8. Fry the nuggets, turning once, for 3 to 4 minutes per side, or until golden and cooked through.
9. Transfer the nuggets to a paper towellined plate to drain.
10. Season immediately with additional salt (if using) and serve accompanied by the honey-lemon dipping sauce.
11. You can make extras for the grown-ups to nibble on with drinks, too.
12. Try making The Lady & Sons Honey Mustard Sauce for the big kids to dip with.
13. In a small bowl combine 3/4 cup mayonnaise, 3 tablespoons honey, 2 tablespoons yellow mustard, 1 tablespoon freshly squeezed lemon juice, 2 tablespoons orange juice, and horseradish to taste.
14. Stir, then cover and chill for 2 to 3 hours before serving.

honey, freshly squeezed lemon juice, chicken breast halves, salt, freshly ground black pepper, egg, cornflakes, canola oil

Taken from www.epicurious.com/recipes/food/views/chicken-nuggets-with-honey-lemon-dipping-sauce-378637 (may not work)