Before you start sending me roses and writing ballads in my name, let me just say, YOU'RE WELCOME!
These turned out so yummy and tender - JUST like the ones at Chick-fil-A. We will be having these again SOON. The recipe came from BudgetSavvyDiva.com but I adjusted it for our family so we could have enough for these to be served with veggies and called a meal but also so that they could be lunch the next day. Yes, yes I did serve chicken nuggets as a main course - but I didn't hear any complaints from the kitchen table.
4 chicken breasts - cut into bite size (or a little larger) pieces
2 c. milk
1/2 c. dill pickle juice
2 eggs - whisked together
2 c. flour
4 Tbsp. powdered sugar
4 tsp. salt
2 tsp. pepper
oil for frying
In a gallon baggie or a large-ish bowl, combine pickle juice and milk. Place chicken in bag too. Close bag (or cover bowl) and refrigerate for at least 1 hr.
At the end of the hour - heat oil in a large skillet (like 1/2 cup to start - you're not deep frying these, just frying them in a pan so the oil is simply a lubricant).
In a large bowl combine all the other ingredients. Place chicken pieces in the flour mixture until coated (doing a few at a time so they don't stick together, because they can and they do). You could also use a gallon baggie here again to shake and coat them, but I found that it makes it all just a REALLY sticky chunk-o-chicken that is tricky to separate.
Now just pan fry the chicken, a few minutes on each side. Serve and Enjoy! We had ours with zucchini and green beans.
