Tex Mex Chicken Nuggets
|Sour cream||3⁄4 Cup (12 tbs)|
|Green salsa||3⁄4 Cup (12 tbs) (Commercial Variety)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Lime juice||2 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon|
|Masa harina||1 Cup (16 tbs)|
|Baking powder||1 Tablespoon|
|Chili powder||1 Tablespoon|
|Whole milk||3⁄4 Cup (12 tbs)|
|Club soda||6 Tablespoon (1/4 Cup Plus 2 Tablespoon)|
|Egg||1 , beaten|
|Minced pickled jalapeno peppers||1⁄3 Cup (5.33 tbs)|
|Skinless boneless chicken breast halves||24 Ounce, cut into 1 inch pieces|
Combine first 5 ingredients in a small bowl; stir well.
Cover and chill at least 1 hour.
Combine masa harina, baking powder, salt, and chili powder; stir well.
Combine milk, club soda, egg, and egg white; add mixture to dry ingredients, stirring well.
Stir in jalapeno pepper.
Dip chicken pieces in batter, coating well.
Pour oil to depth of 2 inches in a Dutch oven; heat to 375°.
Fry chicken, a few pieces at a time, 4 to 5 minutes or until golden.
Drain on paper towels.