Ln a deep pan, heat 2 inches of oil to 350°F on a deep-frying thermometer. Place chicken in batter and stir to coat. Using tongs, lower about 8 pieces of chicken, one at a time, into oil. Cook until meat in center is no longer pink when slashed (about 4 minutes). If nuggets stick together while cooking, gently break apart with the side of a spoon. Lift nuggets from oil with a slotted spoon, drain on paper towels, and keep warm. Repeat with remaining chicken. Serve warm, with sauces for dipping.