2 Hour Pickle Brined Buttermilk Fried Chicken Nuggets

INGREDIENTS

For the Brine

• 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch nuggets
• 1 cup buttermilk
• 1/2 cup dill pickle juice
• 1 teaspoon hot sauce (optional)

For the Breading

• 1 1/2 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For Frying

• Neutral frying oil (canola, peanut, or vegetable oil)

DIRECTIONS

Step 1: Marinate the Chicken

1. In a large bowl, combine the buttermilk, pickle juice, and hot sauce.
2. Add the chicken nuggets and toss to coat.
3. Cover and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor and tenderness.

Step 2: Prepare the Breading

1. In a shallow bowl, whisk together:
   • Flour
   • Cornstarch
   • Garlic powder
   • Paprika
   • Onion powder
   • Kosher salt
   • Black pepper

Step 3: Bread the Chicken

1. Remove the chicken from the marinade, allowing excess liquid to drip off.
2. Dredge each piece in the seasoned flour mixture.
3. Press the coating firmly onto the chicken for extra-crispy nuggets.
4. Place breaded pieces on a wire rack and let rest for 5–10 minutes.

Step 4: Fry

1. Heat 2–3 inches of oil in a heavy pot or Dutch oven to 350°F.
2. Fry the nuggets in batches, being careful not to overcrowd the pot.
3. Cook for 4–6 minutes, turning occasionally, until golden brown and cooked through.
4. The internal temperature should reach 165°F.

Step 5: Serve

1. Transfer nuggets to a wire rack or paper towel-lined plate.
2. Season lightly with additional salt while hot, if desired.
3. Serve with your favorite dipping sauces.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in a 375°F oven or air fryer for 5–8 minutes to restore crispness.

Tips

• Chicken thighs produce juicier nuggets, while chicken breasts are leaner.
• The pickle juice adds flavor and helps tenderize the meat.
• Cornstarch helps create a lighter, crunchier coating.
• For extra-crispy nuggets, double-dredge by dipping the chicken back into the marinade and then into the flour mixture a second time.

Make Ahead

Freezer Storage

• Allow the cooked nuggets to cool completely.
• Arrange them in a single layer on a baking sheet and freeze until solid, about 1–2 hours.
• Transfer the frozen nuggets to a freezer-safe bag or container and store for up to 3 months.

Reheating from Frozen

• Place 6–8 frozen nuggets in an air fryer.
• Cook at 375°F for 5–8 minutes, or until heated through and crispy.
• No thawing required.