Recipe Background
Wait a minute, haven't we seen these Copycat Nuggets before? Perhaps at a fast-food restaurant with ironically bovine-themed marketing? Hmmm, well, whatever the case may be, these Copycat Nuggets are delicious! They're savory, sweet, and wonderfully seasoned and marinated, pan-seared to perfection and well-suited for a honey-mustard sauce (as just one example). This is a main course that feels like the best kind of snack!
Wait a minute, haven't we seen these Copycat Nuggets before? Perhaps at a fast-food restaurant with ironically bovine-themed marketing? Hmmm, well, whatever the case may be, these Copycat Nuggets are delicious! They're savory, sweet, and wonderfully seasoned and marinated, pan-seared to perfection and well-suited for a honey-mustard sauce (as just one example). This is a main course that feels like the best kind of snack!
Ingredients
- 4 chicken breasts boneless and skinless, cut into 1-inch cubes
- 3/4 cup pickle juice
- 1/3 cup milk
- 2 teaspoons powdered sugar
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
Directions
- In a gallon-size, resealable plastic bag, add the chicken cubes, the pickle juice, the milk, the powdered sugar, the salt, the black pepper, and the garlic powder.
- Seal the bag and shake vigorously to combine the marinade and coat the chicken cubes.
- Allow the chicken cubes to marinate for at least 20 minutes and up to overnight in the refrigerator.
- In a large skillet over medium heat, add the olive oil.
- Transfer the chicken cubes from the marinade, shaking off the excess.
- Add the chicken cubes to the hot oil and cook, flipping them occasionally, until the chicken cubes reach an internal temperature of 165 degrees F, about 4-6 minutes per side. You may need to cook the chicken in batches to avoid overcrowding.
- Serve.
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