- 2 Chicken breasts, skinless and boneless (cubed in bite-size pieces) I used Chicken Tenderloins today.
- 1 cup of milk
- 1 egg, slightly beaten
- 1/2 cup dill pickle juice (optional, but I used it)
- 1-1/4 cups white flour (I use bread flour, that's what I stock)
- 2 tablespoons powdered sugar
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder (optional)
- Canola or Peanut Oil about 1 inch deep in a frying pan (I've used vegetable oil as well).
- 1/2 cup Mayonnaise
- 3 tablespoons Dijon mustard
- 2 tablespoons Honey
- Lemon to taste
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Grab a medium-size bowl and whisk the milk, the egg, and pickle juice together. Cut the chicken breasts into bite-size pieces. Place the chicken pieces in the milk mixture, cover, and let it marinate for 2-4 hours in the refrigerator. Next, grab a gallon size baggie and mix the dry ingredients, flour, powdered sugar, salt, pepper, paprika, and garlic powder. After the allotted marinate time, place the chicken pieces in the baggie with the flour mixture, seal, and shake until completely coated.
Heat the oil in a frying pan until it reaches 375 degrees. Place about 10-12 chicken nuggets in the hot oil. Cook until golden brown, turning the pieces halfway through. The chicken pieces will start to turn white. When cooked the chicken pieces should register 165 degrees to be safe for eating. Drain them on paper towels. Serve with your favorite chicken dipping sauce.
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Combine the ingredients and whisk until smooth.