Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ cup dill pickle juice
- ½ cup whole milk
- 1 large egg
For the Seasoned Coating
- 1½ cups all-purpose flour
- 2 tablespoons powdered sugar
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon celery salt
- ½ teaspoon baking powder
For Frying
- Peanut oil, for deep frying
For Serving
- Chick-fil-A style sauce
- Honey mustard
- Ranch dressing
- Barbecue sauce
Instructions
- Cut the chicken breasts into bite-sized nugget pieces.
- Combine the pickle juice and chicken in a bowl. Cover and marinate for 30 minutes in the refrigerator.
- Drain the chicken and pat dry with paper towels.
- In one bowl, whisk together the milk and egg.
- In another bowl, combine the flour, powdered sugar, paprika, garlic powder, onion powder, salt, pepper, celery salt, and baking powder.
- Dip each chicken piece into the milk mixture, then coat well in the seasoned flour mixture.
- Let the coated chicken rest for 5 to 10 minutes.
- Heat peanut oil to 350°F (175°C).
- Fry the nuggets in small batches for 3 to 4 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
- Transfer to a wire rack or paper towel-lined plate.
- Serve immediately with your favorite dipping sauces.
Notes
- Marinating in pickle juice is the secret to juicy, flavorful nuggets.
- Peanut oil provides the closest flavor to the restaurant version.
- Avoid overcrowding the fryer to maintain a crispy coating.
- Let the breaded chicken rest before frying for better breading adhesion.
- Leftovers reheat best in an air fryer or oven instead of the microwave.
- Prep Time: 40 minutes (includes marinating)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: High Protein