1PoundBonelessskinless chicken breasts cut into small pieces
⅓CupDill Pickle Juicecan use less for less pickle taste
¼CupMilk
2tspPowdered Sugar
½tspSalt
1tspBlack Pepper
¼tspGarlic Powder or Garlic Salt
¼tspPaprika
¼tspSeasoned Salt
A Drizzle of Olive Oil or Sunflower Oil
Instructions
First, start by cutting up your boneless skinless chicken breasts. You want to make sure they are bite-sized. Also, this is a good time to remove any fat from the chicken and discard it.
Next, take your chicken and place it into a large baggie or bowl along with the pickle juice and milk. Allow to marinate for a minimum of 30 minutes although overnight is ideal.
Next, remove your chicken from the mixture and lay onto paper towels. Pat dry. Drain the excess milk and pickle juice.
Next, heat your saucepan to medium-high and drizzle in some olive oil or sunflower oil.
Now, add your powdered sugar, salt, pepper, garlic powder, paprika, and seasoned salt into a bowl with the chicken. Combine.
Now, throw your chicken into the heated pan and cook about 8-10 minutes while constantly tossing to cook evenly. Depending on your stove, you may need more time to cook to ensure it’s cooked throughly.
Once cooked, remove from heat and serve up with some homemade honey mustard sauce. You can of course, use up all those extra sauce packets you have lying around!
Notes
You can also use this recipe to grill the nuggets too!This recipe makes about 24 nuggets depending on how large you cut them, so we made the serving size to be about 6 nuggets a person.