CFA Nuggets

2-2.5 lb chicken breasts or tenders, in 2 cm cubes

1 C pickle juice

1 1/2 C milk

1 inch peanut oil (volume varies)

1 egg

3/4 C flour

3/4 C plain breadcrumbs

4 t powdered sugar

1 T salt

1/2 t pepper

1/4 t chili powder

1/4 C mayo
2 T honey

2 T BBQ, optional

1 T yellow mustard

2 t dijon mustard

2 t lemon juice

Combine chicken, pickle juice, and 1/2 C milk.

Marinate at least 1 hour and drain well.

Heat peanut oil in Dutch oven to 370.

Meanwhile, whisk together 1 C milk and egg.

Coat drained chicken.

Drain excess milk.

In a food processor, combine flour and breadcrumbs.

Add sugar, salt, pepper, and chili powder, and pulse to combine.

Transfer breading to a very large bowl and coat chicken.

Fry chicken in small batches, not letting oil drop below 350.

Fry 2-3 mins or until golden brown.

Transfer to paper-towel lined plate or a grate over a baking pan.

Separately, combine mayo, honey, BBQ, mustards, and lemon juice.

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