Copycat Chick-fil-A Nuggets

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 cup Dill pickle, juice

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 tbsp Confectioners' sugar
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 cup Peanut oil

• Dairy

  • 1 1/2 cups Milk

Found on damndelicious.net

Description

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 cup dill pickle juice
• 1 1/2 cups milk, divided
• 1 cup peanut oil
• 1 large egg
• 1 1/4 cups all-purpose flour
• 1 tablespoon confectioners’ sugar
• Kosher salt and freshly ground black pepper, to taste

Directions

• To make the honey mustard, whisk together mayonnaise, honey, mustards and lemon juice in a small bowl; set aside. In a large bowl, combine chicken, pickle juice and 1/2 cup milk; marinate for at least 30 minutes. Drain well. Heat peanut oil in a large skillet over medium high heat. In a large bowl, whisk together remaining 1 cup milk and egg. Stir in chicken and gently toss to combine; drain excess milk mixture. In a gallon size Ziploc bag or large bowl, combine chicken, flour and confectioners’ sugar; season with salt and pepper, to taste. Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately with honey mustard.