Ingredients

The following ingredients have 4 Servings
  • 1 ½ lbs. chicken breasts (cut into bite-sized cubes)
  • ½ cup pickle juice
  • ¼ cup milk (regular or plant-based)
  • 2 large eggs
  • ⅔ cup flour (or a gluten-free 1-to-1 blend)
  • ½ cup breadcrumbs (plain)
  • 1-2 Tbsp. powdered sugar (optional)
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. garlic powder
  • ½ tsp. paprika
  • ¼ cup peanut oil (or avocado oil)
  • ⅔ cup mayonnaise
  • 3 Tbsp. barbecue sauce (regular)
  • 2 Tbsp. honey
  • 2 tsp. mustard (yellow or Dijon)
  • ¼ tsp. paprika
  • ¼ tsp. salt (to taste)

Instruction

  • Whisk together pickle juice, milk, and eggs in a large bowl. Add cut chicken and toss to completely coat. Marinate for 30 minutes or up to overnight. (The chicken will get even more pickle flavor the longer it marinates. It will also absorb more salt, so be sure to adjust how much you add to the breadcrumb coating.)
  • In another large bowl, whisk together the flour, breadcrumbs, powdered sugar, salt, pepper, garlic powder and paprika.
  • Using tongs, add a few of the marinated chicken pieces to the breadcrumb coating. Be sure to let any excess marinade drain off of the chicken before adding it in. Toss until the pieces are well coated. Repeat this process with the remainder of the chicken. (You may end up with some breadcrumb coating left.)
  • Add 3 tablespoons of peanut oil to a large skillet over medium heat. Once sizzling, shake off any excess coating from each nugget and place half of them in a single layer.
  • Cook for 3-5 minutes, flipping once the chicken becomes crispy and lightly golden. Remove the cooked chicken and let drain on a paper towel lined plate. Add the additional tablespoon of oil and cook the remaining chicken nuggets.