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, beaten
- 2 tbsp milk (or dairy-free milk)
- Peanut or neutral oil for frying
Instructions
- Brine the chicken by combining pickle juice and cold water, and soaking the chicken cubes for 20–30 minutes.
- In a bowl, whisk together gluten-free flour, cornstarch, powdered sugar, salt, pepper, paprika, and garlic powder.
- Dip the chicken pieces into the beaten egg mixed with milk, then dredge thoroughly in the dry mixture.
- Heat 2–3 inches of oil in a heavy skillet to 350°F and fry the breaded chicken pieces in small batches for 3–4 minutes until golden and internal temperature reads 165°F.
- For the air fryer, spray the nuggets lightly with oil and cook at 400°F for 8–10 minutes, turning halfway through.
Notes
Let the breaded nuggets rest for 8–10 minutes before frying to help the coating adhere. For a crispy coating, sprinkle with flaky salt just before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Gluten-Free