Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lbs boneless skinless chicken, cut into 1-ounce chunks
  • 1/2 cup dill pickle juice
  • 2 large eggs
  • 1 cup milk
  • 2 cups all-purpose flour
  • 2 teaspoons seasoned salt
  • 2 teaspoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 2 quarts neutral oil, for frying
  • 1/2 cup Dijon mustard
  • 1/4 cup honey

Instruction

  • Cut chicken into 1-ounce chunks. You should get about 24 pieces. Add chicken to a bowl with pickle juice and let marinate for at least 20 minutes.
  • Preheat oil to 350°F in a deep fryer or heavy saucepan. In one bowl, whisk together eggs and milk. In a second bowl, whisk the dry ingredients together.
  • Drain chicken well and pat dry with a few paper towels. To coat nuggets, dredge each piece in the dry ingredients, then the egg mixture, then again back in dry ingredients so there is a nice crust on nuggets. Place nuggets on a baking rack and repeat until all pieces are breaded.
  • Fry nuggets in batches for 6-7 minutes until they are golden brown and cooked through. Test a larger piece by cutting it in half to make sure they are cooked through.
  • Remove nuggets from fry oil and drain on a few paper towels. Serve while warm with honey mustard sauce and waffle fries.