Ingredients
Scale
- 2 lbs boneless skinless chicken breasts, cut into 1–1.25-inch cubes
- 1 cup pickle juice
- 1 cup cold water
- 1 cup gluten-free all-purpose flour
- 1/2 cup cornstarch
- 1 tbsp powdered sugar
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1 large egg
- 2 tbsp milk (or dairy-free milk)
- Peanut or neutral oil for frying
Instructions
- Brine the chicken cubes in pickle juice and cold water for 20–30 minutes.
- In a bowl, whisk together gluten-free flour, cornstarch, powdered sugar, salt, pepper, paprika, and garlic powder.
- In another bowl, mix a beaten egg with milk (or dairy-free milk).
- Dip the brined chicken pieces into the egg mixture, then dredge in the dry mix, pressing to adhere.
- For frying, heat oil to 350°F in a skillet or Dutch oven.
- Fry the nuggets in small batches for 3–4 minutes until golden and cooked through, with an internal temperature of 165°F.
- For air-frying, spray nuggets lightly with oil and cook at 400°F for 8–10 minutes, turning halfway.
Notes
Let breaded nuggets rest for 10 minutes before frying to help the coating adhere.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Gluten-Free