Crunchy Chicken Nuggets
Crispy and flavorful chicken nuggets marinated in dill pickle juice.
Equipment
- Large zip-top bag For marinating chicken.
- Dutch oven For frying chicken.
- Baking sheet To keep chicken warm.
Ingredients
Main Ingredients
- 3 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup dill pickle juice
- 1 2 milk
- 1 tablespoon hot sauce
- 1.5 cups flour
- 1.5 cups plain bread crumbs
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 2 tablespoons powdered sugar
- 1 quart canola oil
Instructions
- Place the chicken chunks in a large zip-top bag. Add pickle juice, milk, and hot sauce. Seal the bag and massage the mixture. Refrigerate for at least 4 hours or overnight.
- In a large bowl, whisk together flour, bread crumbs, garlic powder, salt, pepper, paprika, and powdered sugar.
- Drain the chicken from the pickle juice mixture. Coat the chicken chunks in the breading, ensuring all sides are coated. Work in batches.
- Preheat the oven to warm and prepare a large baking sheet.
- In a large Dutch oven, heat the canola oil over medium heat to 350°F. You can test the oil readiness by inserting a wooden spoon; bubbles should form around it immediately.
- Fry the chicken in batches for 4-5 minutes until golden brown.
- Use a slotted spoon to remove the chicken nuggets from the oil and place them on the baking sheet. Keep the nuggets warm in the oven while frying the remaining chicken.
Notes
No alcoholic drinks allowed, please substitute with a non-alcoholic option.