Mother Forking Farm

Ingredients:

• 1 cup dill pickle juice
• 4 boneless skinless chicken breasts
• 3 eggs
• 1 cup all purpose flour (sub gluten free flour)
• 4 cups bread crumbs
• 1 cup sunflower oil
• ½ tbsp salt
• 1 tbsp garlic powder
• 1 tbsp paprika
• 1 tbsp onion powder

Directions:

1. Dice chicken breasts into bite size cubes
2. Add chicken breasts and pickle juice into a bowl and allow to marinate for at least 1 hour
3. Put oil in skillet or wok and heat on medium high heat
4. Whisk together flour, salt, garlic powder, paprika, and onion powder in a bowl
5. In a separate bowl, whisk the eggs
6. In a separate bowl, place the bread crumbs
7. Dip each chicken cube in flour, then egg, then bread crumbs and set on a pan
8. Once oil is hot, and all chicken cubes are coated, place cubes a few at a time into oil (don’t overcrowd the pan)
9. Allow each cube to turn golden brown, flipping to cook each side
10. Place cooked chicken nuggets on a clean pan lined with paper towels to cool