Chick-Fil-A Chicken Nuggets

Ingredients

• 1 lbskinless and boneless chicken breasts or tenderloins, cut into 1-inch chunks
• 1 largeegg
• 0.5 cupmilk
• 0.5 cupdill pickle juice
• 1.25 cupsall-purpose flour
• 1 tablespoonconfectioners' sugar (powdered sugar)
• 1 teaspoonpaprika
• 1 teaspoonpepper
• 1 teaspoonsalt
• 1-2 cupspeanut oil or canola oil
• 1/3 cupmayonnaise
• 2 tablespoonsyellow mustard
• 3 tablespoonshoney
• 0.5 tablespoonlemon juice or vinegar
• salt and pepper to taste

Directions

1. 1

   In a large bowl, combine chicken, 1/2 cup milk, and pickle juice. Cover and place in the refrigerator for at least 20-60 minutes or overnight; the longer, the better.

2. 2

   Remove chicken from the fridge and add the egg to the mixture, whisking to combine.

3. 3

   Heat peanut oil in a large skillet over medium-high heat.

4. 4

   In a gallon-sized ziplock bag, mix the flour, powdered sugar, paprika, pepper, and salt until well combined.

5. 5

   Remove chicken pieces from the liquid and add them to the ziplock bag; shake well until fully coated.

6. 6

   Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 3-5 minutes.

7. 7

   Transfer cooked nuggets to a cooling rack or a plate lined with paper towels.

8. 8

   To make the honey mustard dipping sauce, whisk together mayonnaise, yellow mustard, honey, and lemon juice in a small bowl; season with salt and pepper to taste.

9. 9

   Cover the sauce and store in the fridge until ready to use.

10. 10

    Serve nuggets immediately with honey mustard dipping sauce.