Recipe Background
Everyone loves School Lunch Nuggies! No matter what grade you're in (or what year you graduated), you'll always get excited for these perfectly juicy, deliciously marinated bites of chicken. Eat them however you please, but we highly recommend dunking them into your favorite sauce while munching on some crispy fries, too! Slide your tray on up for some School Lunch Nuggies... the lunch bell is a ringin'!
Everyone loves School Lunch Nuggies! No matter what grade you're in (or what year you graduated), you'll always get excited for these perfectly juicy, deliciously marinated bites of chicken. Eat them however you please, but we highly recommend dunking them into your favorite sauce while munching on some crispy fries, too! Slide your tray on up for some School Lunch Nuggies... the lunch bell is a ringin'!
Ingredients
- 1 1/2 pounds chicken breasts boneless and skinless, cut into 1-inch-thick cubes
- 3/4 cup dill 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
- dipping sauce optional, to taste, of your choice, for serving
Directions
- In a large, resealable plastic bag, add the chicken cubes, the pickle juice, the milk, the powdered sugar, the salt, the pepper, and the garlic powder, seal, and gently shake to combine.
- Transfer the plastic bag to the refrigerator and let the chicken cubes marinate, for at least 20 minutes and up to 8 hours.
- In a large skillet over medium heat, add the oil.
- Add the marinated chicken cubes to the heated oil and discard the excess marinade. Cook, flipping occasionally, until they reach an internal temperature of 165 degrees F, about 4-6 minutes per side.
- Serve the chicken nuggets with the dipping sauce.
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