Ingredients:

  • 1 lb boneless skinless chicken breast, cut into 1-inch chunks
  • 0.5 cup dill pickle juice
  • 0.25 cup whole milk
  • 1 large egg, beaten
  • 1 cup all-purpose flour
  • 3 tbsp powdered sugar
  • 2 tbsp cornstarch
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
  • 0.25 tsp celery salt
  • 0.25 tsp garlic powder
  • 2 cups peanut oil

Instructions:

  1. In a medium bowl, whisk together the pickle juice and milk. Submerge your chicken chunks, cover, and refrigerate for 60 to 120 minutes.
  2. Once marinated, drain the excess liquid from the chicken, then stir in the beaten egg to coat all pieces thoroughly.
  3. In a large gallon-sized bag or shallow bowl, whisk the flour, powdered sugar, cornstarch, salt, pepper, paprika, celery salt, and garlic powder.
  4. Working in small batches, toss the egg-coated chicken in the dry dredge until fully and evenly coated.
  5. Heat peanut oil in a heavy-bottomed pot to 350°F (175°C). Fry the chicken in batches for 3-4 minutes until golden brown and the internal temperature reaches 165°F.
  6. Remove nuggets with a spider strainer and transfer to a wire cooling rack placed over a baking sheet to maintain crispness.