Chicken Nuggets

4 servings

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

FOR THE HONEY MUSTARD

• 1/4 cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon mustard
• 2 teaspoons Dijon mustard
• 2 teaspoons freshly squeezed lemon juice

INSTRUCTIONS

• 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.

Enjoy it!