Ingredients
- 2 skinless, boneless chicken breasts cut into 1-inch pieces
- 1/2 cup milk
- 1/2 cup dill pickle juice
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1 1/2 tablespoons powdered sugar
- 1 tablespoon paprika
- 2 teaspoons salt
- 3/4 teaspoon garlic powder
- 1 1/2 teaspoons black pepper
- Peanut oil 1-2 cups, for frying
For the Dipping Sauce (Optional):
- 6 tablespoons mayonnaise
- 2 tablespoons yellow mustard
- 3 tablespoons honey
- 1 1/2 teaspoons lemon juice
Instructions
- Place chicken pieces in a bowl and add the milk and dill pickle juice. Cover and refrigerate for 60 minutes. After marination, add the egg and stir to coat evenly.
- In a large ziplock bag, combine the all-purpose flour, powdered sugar, paprika, salt, garlic powder, and black pepper. Drain off excess marinade and add the chicken to the bag. Seal and shake until the chicken pieces are evenly coated.
- Heat peanut oil in a large skillet over medium-high heat. Fry the coated chicken in small batches for 3 to 5 minutes per batch until golden brown and crispy.
- Drain on paper towels. For an optional dipping sauce, whisk together mayonnaise, yellow mustard, honey, and lemon juice in a small bowl. Serve the nuggets warm with the dipping sauce on the side.
