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bowl of homemade, golden chicken nuggets

Homemade Chicken Nuggets

Print Recipe
The quick pickle juice marinade in this recipe makes these chicken nuggets tender and juicy, adding a tangy kick in every bite.
Course Appetizer, Side Dish
Cuisine American
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings 4

Ingredients

  • 1 lb Chicken Breast Cut into bite sized pieces
  • ⅔ Cup Pickle Juice
  • ½ Cup Milk
  • ½ Cup Yogurt
  • 1 Cup Flour
  • ⅓ Cup Rice Flour Can be substituted with cornstarch or breadcrumbs
  • 1 tsp Sea Salt
  • ½ tsp Black Pepper
  • 1 tsp Paprika
  • ¾ tsp Chili Powder
  • ¼ tsp Onion Powder
  • ¾ tsp Garlic Powder
  • ¼ tsp Cayenne If you want it spicy
  • Coconut Oil or beef tallow

Instructions

  • Cut the chicken into bite-sized pieces and soak them in a bowl of pickle juice for 1 to 2 hours.
  • Mix together the milk and the yogurt until well-combined. Add the chicken into it.
  • Mix together the flour, rice flour, and all seasonings.
  • Take pieces of chicken from the yogurt, milk mixture and coat them in the flour. Repeat this step so that each piece of chicken has been dipped in the milk and breaded twice.
  • Fry in a cast-iron skillet pre-heated at medium heat with coconut oil or tallow until golden brown, about 3-4 minutes on each side.
  • Remove from the skillet and serve hot with your favorite dipping sauce.

Notes

  • Cut your chicken into equal-sized pieces to cook evenly.
  • Preheat the oil in the cast-iron before adding the chicken to keep it from sticking to the pan as much.
  • If you feel your breading is burning before the chicken is cooked, turn your heat down. You can also finish off the chicken in the oven at 350° until it is cooked thoroughly if needed.