4 chicken breasts, boneless
1 egg
1/2 c. water
3/4 c. all purpose flour
1 tsp. salt
1/4 tsp. pepper

Cut chicken into 1-inch pieces. Heat 3-inches of oil in a large heavy saucepan over medium heat until it reaches 375°, adjust heat to maintain temperature. Meanwhile beat egg and water in large bowl until well mixed. Add flour, salt, and pepper, stirring to form smooth batter. Dip chicken pieces into batter, draining off excess. Fry chicken, a few pieces at a time, in hot oil about 4 minutes or until golden brown. Drain on paper towels. Serve with sauces.

1 (12 oz.) jar apricot preserves
3 Tbsp. Dijon mustard
2 Tbsp. prepared horseradish

In a small bowl blend well. Microwave at high (100%) 1 to 1 1/2 minutes or until heated through.

1 c. mayonnaise
2 cloves garlic, minced
1 1/2 tsp. dill weed

Combine in small bowl, cover and refrigerate for 1 hour.

3/4 c. catsup
2 Tbsp. tomato paste
1 Tbsp. prepared horseradish
4 Tbsp. lemon juice
Hot pepper sauce to taste

Combine all in small bowl, blend well.