- 1/2 cup mayo
- 2 tbsp. mustard (regular prepared yellow mustard)
- 1/2 tsp. garlic powder
- 1 tbsp. vinegar
- 2 tbsp. honey
- Salt and pepper, to taste
- 8 chicken tenderloins or 6 chicken breasts, cut into bite sized pieces
- 2 1/2 cups flour
- 1/4 cup powdered sugar
- 4 tsp. salt
- 3 tsp. pepper
- 1 tsp. paprika
- Peanut oil or canola oil for frying (I used canola)
- Add all the sauce ingredients to a small bowl, whisk well and refrigerate until ready for serving.
- Cut up the chicken breasts into small chicken bite sizes.
- Heat up oil in a large pot, over medium heat to 375 F degrees.
- In a large ziploc bag add the flour, sugar, salt, paprika and pepper. Close the bag and shake it so that all ingredients are mixed well.
- Add the chicken pieces to the ziploc bag, close it and shake it until each piece is fully coated in the flour mixture.
- Remove the chicken pieces from the ziploc bag, shake all the excess flour from them and place them in a bowl, until ready for frying.
- Fry the poppers, a few at a time so they don’t get soggy. I divided mine in 3 batches. Fry them for 5 minutes, depending on the size of your pieces, the bigger they are the longer they require.
- After frying, place them on a plate with paper towels to soak up the extra oil.
- Serve hot with the mayo/mustard sauce or with hot sauce.