COPYCAT CHICK-FIL-A CHICKEN NUGGETS

Step 1

Cube chicken breasts into bite size pieces, trimming away any excess skin.

Step 2

In a medium bowl, whisk together milk, pickle juice and egg.

Step 3

Place cubed chicken into milk/egg mixture. Cover it and let it hang out in the refrigerator for about an hour (overnight is even better if time allows.)

Step 4

When ready to cook, start preheating oil in your fryer or deep pot to 375F degrees.

Step 5

In a gallon size Ziploc bag, combine flour, powdered sugar, cornstarch, salt & pepper.

Step 6

Give it a good shake to combine ingredients.

Step 7

Add in cubed chicken, small batches at a time, to the flour mixture.

Step 8

Seal and shake until chicken is coated.

Step 9

In small batches, place chicken into fryer.

Step 10

Cook until golden brown. About 4-6 minutes. Internal temperature of chicken should be 165f degrees.

Step 11

Remove and drain on paper towels. Continue with above steps until all your chicken is cooked.

Step 12

Serve with waffle fries and HONEY MUSTARD SAUCE.