Chicken Nuggets
Delicious homemade chicken nuggets that are crispy on the outside and juicy on the inside!
Equipment
- Mixing Bowl
- Heavy-bottomed pot or deep fryer
- Slotted spoon
- Wire cooling rack
- Zip-close bag
Ingredients
- 3 lbs. boneless skinless chicken breast cut into chunks
- 1 cup dill pickle juice
- 1/2 cup whole milk
- 1 cup all-purpose flour
- 1 cup plain breadcrumbs
- 3 tablespoons powdered sugar
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon baking powder
- 1 teaspoon black pepper
- Peanut oil * for frying (at least 1" deep)
Instructions
- In a large zip-close bag, combine chicken chunks with dill pickle juice and whole milk. Seal and shake to coat. Refrigerate for 20-30 minutes.
- Heat at least 1 inch of peanut oil in a heavy-bottomed pot or deep fryer to 350°F.
- In a mixing bowl, combine flour, breadcrumbs, powdered sugar, garlic powder, paprika, baking powder, salt, and black pepper. Mix well.
- Remove chicken from marinade and let excess liquid drain. Dip each piece into the coating mixture until fully covered.
- Carefully add coated chicken pieces to the hot oil, frying in small batches for 3-5 minutes until golden brown.
- Remove cooked nuggets with a slotted spoon and place them on a wire cooling rack to drain excess oil.
- Continue frying until all chicken is cooked. Serve warm with your choice of dipping sauces.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for longer storage.