These chicken nuggets looked so good on hostthetoast.com that I had to try them for myself. I modified the recipe slightly to make it a bit healthier.
VERDICT: deliciously incredible and your friends and fam will LOVE them.
- 4 chicken breasts, sliced bite size
- 1 cup dill pickle juice (from jar)
- 1 cup milk
- 1 cup oat flour*
- 1/2 cup bread crumb
- 2 tbs powdered sugar
- 2 tsp salt
- 1 tsp paprika
- 1/2 tsp onion powder
- cooking spray
In a large sealable tupper, combine the chicken pieces, pickle juice and milk. Refrigerate for at least 1 hour.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray it lightly with the cooking spray.
In a flat shallow tupper, mix the flour, bread crumbs, sugar, salt, paprika and onion powder. Using tongs, dredge the chicken pieces in the bread crumb mixture, one at a time. Place on baking sheet. Once done, spray all chicken pieces GENEROUSLY, with the cooking spray, making sure to cover all dry spots.
Bake for 20-25 minutes, flipping mid way through.
To make the dipping sauce:
- 2 tbs mustard
- 2 tbs mayo
- 1 tbs honey
Yields 4 servings.
*If you don’t have oat flour, you can make your own by grinding up oats in the food processor. OR just use regular all purpose flour.