Chick Fil 'A Nuggets

By WisconsinMike

Ingredients

• For the Nuggets:
• 1 1 1 C. dill pickle juice
• 1 1 1 lb. boneless, skinless chicken breasts
• 1 1 1 Egg
• 1 1 1 C. milk
• 1 1/2 1 1/2 1/2 C. flour
• 3 3 3 T. powdered sugar
• 2 2 2 t. salt
• 1 1/2 1 1/2 1/2 t. pepper
• 1/2 1/2 1/2 t. paprika
• Peanut oil
• For The Dipping Sauce:
• 1/2 1/2 1/2 C. Ken's Steakhouse Honey Mustard Dressing
• 1 1 1 t. Sweet Baby Ray's BBQ sauce
• 1/2 1/2 1/2 t. Apple Cider Vinegar

Preparation

Step 1

1. Combine dipping sauce ingredients and set aside.

2. Cut chicken into 1" pieces and place in a zip lock bag with pickle juice. Place in refrigerator for at least 4 hours.

3. Whisk together milk and egg in a large bowl.

4. Drain pickle juice from chicken and add the chicken to the egg mixture

5. Toss chicken to ensure all pieces are coated with the egg.

6. Drain excess egg mixture.

7. In a heavy skillet, heat oil over medium heat to 375 degrees.

8. In a zippered bag, combine flour, powdered sugar, paprika, salt, and pepper. Shake well to mix.

9. Add chicken to zippered bag and shake to coat.

10. Cook chicken pieces in oil until crispy and browned (about 3-4 minutes).

11. Drain cooked chicken on paper towels.

12. Serve with dipping sauce.