Chicken Nuggets with Cilantro Dipping Sauce

 I love making my own chicken nuggets but this recipe (from Food and Drink Magazine) has a little twist with Sesame seeds in the breading.  If Cilantro is not your jam, just use a Spicy Thai or Plum Sauce.  

DIPPING SAUCE
1 cup (250 mL) packed fresh cilantro
½ cup (125 mL) packed fresh parsley
5 cloves garlic
¾ cup (175 mL) vegetable oil
2 tbsp (30 mL) red-wine vinegar
¼ tsp (1 mL) salt

CHICKEN
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) salt plus more for seasoning
3 eggs
1½ cups (375 mL) dry bread crumbs
½ cup (125 mL) sesame seeds
3 to 4 chicken breasts, 2 lbs (1 kg) in total
Vegetable oil, approx. 8 cups (2 L) for frying or ¼ cup (60 mL) for baking

1. Prepare sauce by whirling cilantro and parsley in a food processor. With motor running, drop in 
garlic cloves. Slowly pour in oil in a slow steady stream. Whirl in vinegar. Season with salt. Sauce will
 keep well, covered and refrigerated for at least 12 hours.

2. For coating, place flour and salt in a shallow dish. Beat eggs in a separate shallow dish. In another
 shallow dish, stir bread crumbs and sesame seeds.

3. Cut chicken into 1½ to 2-inch (4 to 5-cm) chunks. Season with salt, if you like. Working with a 
few pieces at a time, dip and coat in flour then egg. Next, coat in sesame-bread crumb mixture. Set 
on a parchment-lined baking sheet. Repeat until all chicken is coated.

4. To fry, fill a deep fryer or large deep pot with 2 inches (5 cm) of oil. Set over medium-high. Heat 
until a thermometer reads 350°F (180°C). Working in batches, carefully add chicken. Cook about 6 
pieces at a time. Adjust heat as needed to maintain temperature. Fry until deep-golden and chicken 
is cooked through, 5 to 7 minutes. Remove to a paper-towel-lined baking sheet. Serve immediately.

5. To bake, preheat oven to 400°F (200°C). Arrange dipped chicken pieces over 2 parchment-lined 
baking sheets. Brush all sides with oil. Bake until chicken is crisp and cooked through, 20 to 22 
minutes.

6. If making ahead, cool completely. Cover and refrigerate for up to 8 hours. Reheat by preheating 
oven to 375°F (190°C). Bake cooked chicken on a baking sheet until crisp and warm, about 8 
minutes.

7. Serve hot nuggets with dipping sauce.

Makes approximately 36 nuggets and 1 cup (250 mL) sauce