Ingredients
Scale
- 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup pickle juice (for marinating)
- 1 egg
- 1 cup milk
- 1 1/2 cups flour
- 3 tablespoons powdered sugar
- 2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 1 teaspoon paprika
- Peanut oil, for frying
Instructions
- Marinate Chicken: Place the chicken pieces in a bowl and cover with pickle juice. Marinate in the refrigerator for at least 1 hour to infuse the chicken with flavor.
- Prepare Batter: In a bowl, whisk together the egg and milk. In another bowl, combine the flour, powdered sugar, salt, black pepper, and paprika.
- Coat Chicken: Drain the chicken pieces from the pickle juice. Dip each piece first into the egg mixture, then dredge in the flour mixture until well coated.
- Heat Oil: Heat peanut oil in a deep fryer or large pot to 350°F (175°C).
- Fry Nuggets: Fry the chicken nuggets in batches to avoid overcrowding, cooking until golden brown and cooked through, about 3-4 minutes per batch.
- Drain and Serve: Remove the nuggets from the oil and drain on paper towels. Serve hot with your favorite dipping sauces.
- Prep Time: 1 hour 20 minutes (includes marinating time)
- Cook Time: 10 minutes