So, if you do not have it in your fridge, feel free to skip it. The pickle juice simply adds another layer of flavor to it, but it is not that intense. I have made this recipe with and without the juice, and both versions are phenomenal. Complete with the signature flavors of a deliciously seasoned crispy coating tender bites of juicy chicken. You can skip the pickle juice altogether. This Chick-fil-A nuggets recipe is a spot-on copycat version of the original. Then, fry the poultry until golden brown, for about 2-3 minutes per batch. In another bowl, whisk together flour, corn starch, powdered sugar, salt, paprika, onion powder, garlic powder, and black pepper. Meanwhile, in a shallow bowl whisk together egg and milk. Close and place in the refrigerator for 20-30 minutes. Add peanut oil to a pan or Dutch oven, and let the oil heat to about 365-375 degrees. Place chicken pieces and pickle juice in a plastic bag. Ensure each piece is evenly coated, and let them dry for a few minutes. Next, in a large bowl, add flour, powdered sugar, salt, black pepper, white pepper, paprika, chili powder and whisk together. Pull the chicken from the milk mixture, and then dredge the pieces into the bowl with flour mixture. Prepare chicken marinade - put 1/2 chicken chunks in a gallon size zip close bag and add the pickle. Using a food processor, crumble the breadcrumbs until very fine, this is optional but recommended. Preparation Instructions Measure and prepare ingredients. Then, add the pieces to it and let the meat marinate for about 1 hour or the longer the better. I use boneless, skinless chicken breasts, and cut them into about 1-inch pieces.
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