1Cut the chicken breasts into 1-inch chunks. Place in a medium bowl and pour the dill pickle juice over the chicken. Cover and refrigerate for at least 30 minutes and up to 2 hours.
2Cut the chicken breasts into 1-inch chunks. Place in a medium bowl and pour the dill pickle juice over the chicken. Cover and refrigerate for at least 30 minutes and up to 2 hours.
3Cut the chicken breasts into 1-inch chunks. Place in a medium bowl and pour the dill pickle juice over the chicken. Cover and refrigerate for at least 30 minutes and up to 2 hours.
4In a mixing bowl, whisk together the eggs, whole milk, and 1 tablespoon of the dill pickle marinade. This is your egg wash.
5In a mixing bowl, whisk together the eggs, whole milk, and 1 tablespoon of the dill pickle marinade. This is your egg wash.
6In a mixing bowl, whisk together the eggs, whole milk, and 1 tablespoon of the dill pickle marinade. This is your egg wash.
7In a separate bowl, whisk together the all-purpose flour, paprika, black pepper, kosher salt, and sugar.
8In a separate bowl, whisk together the all-purpose flour, paprika, black pepper, kosher salt, and sugar.
9In a separate bowl, whisk together the all-purpose flour, paprika, black pepper, kosher salt, and sugar.
10Pour the peanut oil into a large heavy-bottom pot and heat over medium to medium-high until the oil reaches 350°F. A digital thermometer is highly recommended.
11Pour the peanut oil into a large heavy-bottom pot and heat over medium to medium-high until the oil reaches 350°F. A digital thermometer is highly recommended.
12Pour the peanut oil into a large heavy-bottom pot and heat over medium to medium-high until the oil reaches 350°F. A digital thermometer is highly recommended.
13When the chicken has finished marinating, drain it and transfer it to the egg wash. Toss to fully coat.
14When the chicken has finished marinating, drain it and transfer it to the egg wash. Toss to fully coat.
15When the chicken has finished marinating, drain it and transfer it to the egg wash. Toss to fully coat.
16Remove the chicken from the egg wash, allowing excess liquid to drip off, then transfer to the flour mixture. Toss with your fingers until evenly coated.
17Remove the chicken from the egg wash, allowing excess liquid to drip off, then transfer to the flour mixture. Toss with your fingers until evenly coated.
18Remove the chicken from the egg wash, allowing excess liquid to drip off, then transfer to the flour mixture. Toss with your fingers until evenly coated.
19Shake off excess flour from each piece.
20Shake off excess flour from each piece.
21Shake off excess flour from each piece.
22Carefully lower the chicken into the 350°F oil in batches. Fry for 5–7 minutes, or until the internal temperature reaches 160°F.
23Carefully lower the chicken into the 350°F oil in batches. Fry for 5–7 minutes, or until the internal temperature reaches 160°F.
24Carefully lower the chicken into the 350°F oil in batches. Fry for 5–7 minutes, or until the internal temperature reaches 160°F.
25Remove the cooked nuggets and place on a wire rack or paper towels. Lightly sprinkle with kosher salt while hot.
26Remove the cooked nuggets and place on a wire rack or paper towels. Lightly sprinkle with kosher salt while hot.
27Remove the cooked nuggets and place on a wire rack or paper towels. Lightly sprinkle with kosher salt while hot.
28Serve hot with your favorite dipping sauce.
29Serve hot with your favorite dipping sauce.
30Serve hot with your favorite dipping sauce.
Ingredients
4 chicken breasts
4 chicken breasts
4 chicken breasts
1 cup dill pickle juice
1 cup dill pickle juice
1 cup dill pickle juice
2 large eggs
2 large eggs
2 large eggs
1 cup whole milk
1 cup whole milk
1 cup whole milk
1.5 cups all-purpose flour
1.5 cups all-purpose flour
1.5 cups all-purpose flour
2 tsp white granulated sugar
2 tsp white granulated sugar
2 tsp white granulated sugar
2 tsp paprika
2 tsp paprika
2 tsp paprika
1 tsp ground black pepper
1 tsp ground black pepper
1 tsp ground black pepper
2 tsp kosher salt
2 tsp kosher salt
2 tsp kosher salt
8 cups peanut oil
8 cups peanut oil
8 cups peanut oil
Salt, for topping
Salt, for topping
Salt, for topping
Equipment
large heavy-bottom potdigital thermometerwire rack
Tips
Do not coat the chicken in the flour mixture unless your oil is fully preheated. Letting the coated chicken sit too long before frying can cause the breading to clump or fall off.
Chicken is safe at 165°F. Removing at 160°F allows carryover cooking to bring it to temperature while keeping the nuggets juicy.
These nuggets reheat really well in the air fryer or the oven; I often make large batches ahead of time and reheat them as needed.
The nuggets will stay fresh for 3 days in an airtight container or Ziploc bag.