CHICK-FIL-A NUGGETS
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.
Metric Conversion
INGREDIENTS
- 453.592 grams boneless, skinless chicken breasts, cut into 25.4 mm chunks
- 236.588 ml dill pickle juice
- 354.882 ml milk, divided
- 236.588 ml peanut oil
- 1 large egg
- 295.7353 ml all-purpose flour
- 14.7868 ml confectioners' sugar
- Kosher salt and freshly ground black pepper, to taste
- FOR THE HONEY MUSTARD
- 59.1471 ml mayonnaise
- 29.5735 ml honey
- 14.7868 ml mustard
- 9.85784 ml Dijon mustard
- 9.85784 ml 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 118.294 ml 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 236.588 ml 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.
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