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A photo of Pickle Breading Chicken Nuggets

Pickle Breading Chicken Nuggets

Chicken marinated in dill pickle juice and coated in panko breadcrumbs.

(1)
Dinner Lunch Southern

intermediate

Prep Time: 1 hours 30 minutes

Cook Time: 20 minutes

Ingredients

Total Servings: 4

  • 2 pound chicken breast, cut into chunks
  • 1 cup dill pickle juice
  • 2 cup panko breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup gluten-free flour
  • 1 cup milk
  • 2 cup vegetable oil
  • 2 tablespoon powdered sugar

Steps

  1. Place chicken pieces in a bowl or zip bag.
  2. Pour in the pickle juice, cover, and refrigerate for 30 minutes to 1 hour.
  3. In a separate bowl, whisk together milk and egg.
  4. In another bowl, combine flour, powdered sugar, salt, pepper, and garlic powder.
  5. Remove chicken from brine, pat dry.
  6. Dip each piece in the egg wash, then dredge in flour mixture.
  7. Press firmly so the coating sticks well.
  8. Heat about 2 inches of oil in a deep skillet or Dutch oven to 350°F (175°C).
  9. Fry chicken in batches for 3–5 minutes, turning occasionally until golden brown and cooked through.
  10. Transfer to a paper towel-lined plate to drain.
  11. Serve with your favorite dipping sauce.

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