Description
These homemade chicken nuggets are crisp on the outside, tender inside, and full of the tangy flavor you know and love. Serve them hot with the creamy honey mustard barbecue sauce for dipping.
Ingredients
For the chicken nuggets
- 2 boneless skinless chicken breasts, cut into bite sized pieces
- ½ cup pickle juice
- ½ cup milk
- 1 large egg
- 1 cup all purpose flour
- 2 tablespoons powdered sugar
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Peanut oil, for frying
For the homemade sauce
- ¼ cup mayonnaise
- 1 tablespoon honey
- 1 tablespoon yellow mustard
- 2 teaspoons barbecue sauce
- 1 teaspoon lemon juice
Instructions
- Marinate the chicken: Place the chicken, pickle juice, and milk in a covered bowl and refrigerate for 30 minutes.
- Prepare the sauce: Stir the mayonnaise, honey, mustard, barbecue sauce, and lemon juice together until smooth, then refrigerate.
- Heat the oil: Add about 2 inches of peanut oil to a heavy pot and heat it to 350°F.
- Mix the coating: Combine the flour, powdered sugar, paprika, salt, pepper, garlic powder, and onion powder in a shallow bowl.
- Coat the chicken: Drain and discard the marinade. Dip the chicken into the beaten egg, then press each piece into the flour mixture.
- Fry the nuggets: Cook the chicken in small batches for 3 to 5 minutes, turning when needed, until golden brown and the center reaches 165°F.
- Drain and serve: Transfer the nuggets to a wire rack or paper towel lined plate and serve warm with the sauce.
- Prep Time: 15 mins
- Marinate Time: 30 mins
- Cook Time: 20 mins
- Cuisine: American
Keywords: copycat chicken nuggets