Pickle-Brined Fried Chicken

Instructions

1. Cut the chicken into bite sized pieces, about 1-inch pieces. Add the chicken to a large resealable plastic bag and add in the dill pickle juice and ½ cup milk. Let the chicken brine in the milk mixture in the refrigerator overnight.
2. The next day, drain the chicken pieces.
3. Heat a large pot with the peanut oil (or use a fryer), about 2 inches.
4. In a large mixing bowl, combine the remaining 1 cup milk and the large egg. Add the marinated chicken and gently toss to coat, draining off the excess egg mixture, if needed.
5. In a separate mixing bowl, whisk together the flour, confectioners’ sugar, garlic powder, kosher salt, and pepper.
6. Remove the chicken from the milk mixture and add the chicken pieces into the flour mixture to coat evenly.
7. When the oil has reached 350°F, add a few nuggets at a time to the hot oil. Cook until the chicken is browned and crispy, about 3-4 minutes per nugget. Remove the cooked chicken nuggets from the hot oil using a slotted spoon and drain on a paper-towel lined plate. Check the chicken nuggets with a thermometer to make sure the thickest part of each nugget reads at least 165°F. Return any nuggets to the oil if they need to cook longer. Repeat with the remaining chicken nuggets.
8. If needed, place the chicken nuggets on a sheet pan to brown or keep warm in the oven.
9. Serve hot with condiments of your choice.