Everyone’s Favorite Chicken Nugget Copycat
Serving Size / Yield
- 1 lb. boneless skinless chicken breasts diced into 1in. pieces
- 1 C. dill pickle juice
- 1 ½ C. 2% milk divided
- 1 C. olive oil
- 1 Lg. egg
- 1 ¼ C. all-purpose flour
- 1 T. powdered sugar
- Salt and freshly ground black pepper to taste
In a bowl combine one cup of milk, the chicken and pickle juice together, marinate for about 30 minutes or more. Drain well and set aside. In a large skillet heat oil over medium-high heat. Whisk egg and remaining milk in a large bowl, mix well then coat chicken evenly in mixture. Carefully drain milk from chicken and set aside.
In a large freezer bag combine the remaining ingredients and place chicken in on top. Toss the chicken in flour mixture and coat each piece of chicken and fry chicken in hot oil in small batches. Cook for two to three minutes or until both sides are golden brown and crisp. Let drain on a plate lined with a paper towel. Serve with your favorite dipping sauce and side.