Crispy Chicken Bites
Chick-Fil-A Copycat Recipe
dill pickle juice
3 cup peanut oil
1 cup milk
1 cup flour
2 1/2 tablespoons powdered sugar
1/2 teaspoon pepper
1 tablespoon salt
3 skinless, boneless chicken breasts, cut into small bite size chunks
1 teaspoon garlic powder
1/8 teaspoon paprika
Pour some pickle juice into a bowl/ziploc freezer bag. Cut up your chicken breasts into small chunks and put them in the pickle juice and into the fridge to marinate for about an hour.
After an hour/when you are ready to make the chicken nuggets, mix the egg and milk into a bowl. Remove chicken from pickle juice and place into the milk/egg mixture to sit a bit. While the chicken is sitting, in a separate bowl, mix together the Flour, Powdered Sugar, Garlic Powder, Paprika, Pepper and Salt. Dredge the chicken pieces in the flour mixture. (If you want to double coat the chicken you will need to increase the flour mixture amounts and repeat these two steps…I did a single coat and they were fabulous!)
Heat the oil to 375 degrees. You can use a deep fryer or I simply heat in a frying pan on the stove top. I heated mine over medium high heat (a 5 out of 8 on my stove dial) and then sprinkled flour in it to see when it bubbled which means the oil is hot enough. The coating makes the oil pretty messy and I just prefer to use a frying pan and discard the oil afterwards. Gently drop your chicken pieces in the heated oil and cook until golden brown, which for my smaller nugget size pieces were about 3 minutes per side more or less.