These chicken nuggets marinate in pickle juice and unsweetened milk before being coated with seasoned flour and breadcrumbs. Cook them in the oven or air fryer.
Ingredients
- 2 skinless, boneless chicken breasts, 5 ounces each, cut into 20 one-inch pieces
- ½ cup unsweetened almond or coconut milk
- ½ cup dill pickle juice
- ⅓ cup all-purpose flour
- 2 tablespoons Italian breadcrumbs
- 1 teaspoon powdered sugar or powdered sugar substitute
- 1 large egg beaten with 1 teaspoon unsweetened almond milk, or 2 tablespoons egg substitute
- ⅛ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper, to taste
- Nonstick canola-oil cooking spray
Instructions
- Season the chicken with salt and pepper.
- Combine the pickle juice and ½ cup unsweetened milk in a bowl. Add the chicken and toss to coat.
- Cover and refrigerate for at least 30 minutes or up to 6 hours.
- Drain the chicken and discard the marinade. If using the oven, preheat it to 400°F (205°C).
- Place the egg mixture or egg substitute in a large bowl and coat the chicken with it.
- Combine the flour, breadcrumbs, powdered sugar, paprika, and garlic powder on a shallow plate.
- Coat each chicken piece evenly in the flour mixture.
- Coat an air-fryer basket or baking sheet with cooking spray. Arrange the nuggets in one layer and spray their tops.
- Oven: bake at 400°F for 15–18 minutes. Air fryer: cook at 400°F for 10–12 minutes. Flip the nuggets halfway through.
- Cook until golden and 165°F (74°C) in the center.
The recipe makes 20 nuggets, or two servings of 10.
