- 2 Chicken breasts, skinless and boneless (cubed in bite-size pieces) I used Chicken Tenderloins today.
- 1 cup of milk
- 1 egg, slightly beaten
- 1/2 cup dill pickle juice (optional, but I used it)
- 1-1/4 cups white flour (I use bread flour, that's what I stock)
- 2 tablespoons powdered sugar
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder (optional)
- Canola or Peanut Oil about 1 inch deep in a frying pan (I've used vegetable oil as well).
- 1/2 cup Mayonnaise
- 3 tablespoons Dijon mustard
- 2 tablespoons Honey
- Lemon to taste
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When cooked the chicken pieces should register 165 degrees to be safe for eating. Drain them on paper towels. Serve with your favorite chicken dipping sauce.
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Grab a medium-size bowl and whisk the milk, the egg, and pickle juice together.
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Cut the chicken breasts into bite-size pieces.
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Place the chicken pieces in the milk mixture, cover, and let it marinate for 2-4 hours in the refrigerator.
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Next, grab a gallon-size baggie and mix the dry ingredients, flour, powdered sugar, salt, pepper, paprika, and garlic powder.
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After the allotted marinate time, place the chicken pieces in the baggie with the flour mixture, seal, and shake until completely coated.
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Heat the oil in a frying pan until it reaches (375°F) = (190°C) degrees.
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Place about 10-12 chicken nuggets in the hot oil. Cook until golden brown, turning the pieces halfway through.
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The chicken pieces will start to turn white.
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When cooked the chicken pieces should register (165°F) = (73°C) degrees to be safe for eating. Drain them on paper towels. Serve with your favorite chicken dipping sauce. Enjoy.
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Combine the ingredients and whisk until smooth.