Instructions: In deep fryer place corn oil, filling to no more than 1/3 full. Heat to medium temperature. In large bowl mix egg and water. Add flour, sesame seeds and salt, stirring until smooth batter is formed. Dip chicken nuggets into batter, draining off excess. Carefully add nuggets, a few at a time. Fry about 4 minutes or until golden brown and fork can be inserted with ease. Drain on paper towels. Serve with sauces as desired.

Nippy Pineapple Sauce: In a saucepan mix 12 ounce jar pineapple preserves, 1/4 cup prepared mustard, and 1/4 cup prepared horseradish. Cook over low heat, stirring, for about 5 minutes.

Dill Sauce: In bowl mix together 1/2 cup sour cream, 1/2 cup mayonnaise, 1 teaspoon dried dill weed, and 2 tablespoons finely chopped dill pickle. Let stand at room temperature about 1 hour allowing flavors to blend.

Royalty Sauce: In a saucepan mix together 1 cup catsup, 1/2 teaspoon dry mustard, 1 tablespoon brown sugar, 2 tablespoons vinegar, and 6 tablespoons margarine. Cook over low heat for 5 minutes, stirring constantly.

NOTES : Grand Prize Recipes from Americas Cooking Contests

These are THE golden fried chicken nuggets with dipping sauces that are credited with starting the 1970s fast food trend.

1971-23rd National Chicken Cooking Contest-Recipe courtesy of the National Broiler Council. Bound for stardom, this recipes fame reached all the way to McDonalds golden arches and beyond. The Midas-like golden touch belongs to Norma Young or Searcy, Arkansas.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.