Crispy Pickle-Brined Chicken Nugget Basket

• 1 ½ cups pickle brine
• 1 pound chicken breast, cut into nuggets
• 1 cup buttermilk
• 1 ½ cups all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• Salt and pepper to taste
• Vegetable oil, for frying
• Lettuce leaves, for serving

Steps

1. 1 In a bowl, submerge chicken nuggets in pickle brine and refrigerate for at least 1 hour.
2. 2 Preheat oven to 200°F to keep cooked nuggets warm.
3. 3 Remove chicken from brine, rinse, and pat dry. Soak in buttermilk for 15 minutes.
4. 4 Combine flour, garlic powder, paprika, cayenne, salt, and pepper in a separate bowl.
5. 5 Heat oil in a deep skillet or fryer to 350°F.
6. 6 Dredge each piece of chicken in the flour mixture, shaking off excess.
7. 7 Fry nuggets in batches until golden brown and cooked through, about 3-4 minutes per batch.
8. 8 Drain on paper towels and transfer to the oven to keep warm.
9. 9 Serve hot in a basket lined with fresh lettuce leaves.

Equipment

• Deep skillet or fryer
• Candy or deep-fry thermometer
• Slotted spoon

Variations

• Add grated Parmesan to the flour mixture for cheesy nuggets.
• Use panko breadcrumbs for an even crispier coating.

Substitutions

• Use almond flour for a gluten-free option.
• Substitute coconut milk for buttermilk in a pinch.

Pairings

• Classic coleslaw
• Garlic aioli

Nutrition

Tips

• For extra crispiness, double-dredge the chicken in the flour mixture.
• Don't overcrowd the skillet to maintain oil temperature.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven to maintain crispiness.

Freezing: Freeze uncooked nuggets on a parchment-lined tray, then transfer to a freezer bag for up to 3 months. Thaw and cook as directed.

Serving Suggestions

• Serve with your favorite dipping sauce like ranch or spicy mayo.
• Pair with sweet potato fries for a complete meal.

FAQ