Chick-fil-a chicken

By Yvette-2

Ingredients

• Dressing:
• 1/2 cup Ken's Steakhouse Honey Mustard Dressing (Or another honey mustard dressing)
• 1 t. sweet baby ray's bbq sauce
• 1/2 t. apple cider vinegar
• Nuggets:
• 1 cup dill pickle juice
• 1 lb. boneless skinless chicken breasts
• 1 egg
• 1 cup milk
• 1 1/2 cup flour
• 3 T powdered sugar
• 2 t. salt
• 1 1/2 t. pepper
• 1/2 t. paprika
• peanut oil

Preparation

Step 1

To make the sauce, combine the honey mustary dressing, bbq sauce, vinegar and set aside.

Cut the chicken breasts into small bite size nuggets and place them in a zip lock bag with the pickle juice. Shake up and marinate in the fridge for at least four hours.
Combine egg and milk into a large bowl.
Drain the pickle juice from the chicken and add the chicken to the egg/milk mixture in the bowl. Toss to ensure all the pieces are coated.
In a ziplock bag, combine flour, powdered sugar, paprika, salt and pepper and shake well to mix.
Add chicken to bag and shake to get the chicken coated.
Heat oil on medium heat.
Cook the chicken in oil until there is a golden crispy crust (around 3-4 minutes)
Remove chicken and drain the excess grease on paper towels.