- 2 Boneless Skinless Chicken Breasts, large and cut into chunks
- 3/4 cup Milk
- 1/4 cup Dill Pickle Juice
- 1 Egg, beaten
- 1 cup All-Purpose Gluten Free Flour
- 1 teaspoon Salt
- 1 teaspoon Paprika
- 1/4 teaspoon Black Pepper
- Vegetable Oil, or peanut oil for frying
In a Ziploc bag, combine the milk, pickle juice, and egg.
Place the chicken inside the bag, seal, and let this marinade at least 4 hours or overnight. Be sure to place it inside another bowl or pan in case it leaks.
Once you are ready to cook the chicken, combine the flour, salt, paprika, and ground pepper in another Ziploc Bag.
Take the chicken out of the marinade, letting the excess marinade drip off it and then place it inside the bag with the flour mixture.
Seal and shake the bag so that all the chicken is well coated with the mixture.
In a medium sized saucepan, pour the oil so that it is about 2-4 inches high. Place a candy thermometer in the pan to measure the heat. Let this heat until it has reached 350°F.
Shake the excess off each piece of chicken and carefully drop in the oil when it is hot enough, letting it fry for about 8 minutes or until crispy.
Repeat for all chicken nuggets, you may have to add additional oil depending on the amount you use.
Once they have been fried, place them on a paper towel lined plate to allow the extra oil to drip off.