Chick Fil A Nuggets
2 large chicken breasts, cut into bite-sized pieces
3/4 cup milk
1/4 cup dill pickle juice
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
1 teaspoon paprika
1 tablespoon malted milk powder
1 tablespoon plus 1 teaspoon confectioners' sugar
1/4 teaspoon baking soda
1/4 teaspoon dry mustard
2 teaspoons salt
1 teaspoon pepper
1/2 cup vegetable oil
Honey Mustard Dipping Sauce:
1 Tablespoon yellow mustard
1 Tablespoon Dijon mustard
2 Tablespoons honey
2 tsp. bbq sauce (I used sweet baby rays)
2 tsp. sour cream or greek yogurt
Spicy Dipping sauce:
1 Tbs. franks hot sauce
1 Tbs. sour cream
1 Tbs. ranch dressing
Whisk together egg, milk and pickle juice, and pour into a large ziplock bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours.
Combine flours, paprika, malted milk powder, powdered sugar, baking soda, dry mustard, salt and pepper in a large ziplock bag. Shake to combine. Remove chicken from the marinade and add into the bag. Shake to coat the chicken completely.
Heat oil in a large skillet or dutch oven over medium-high heat (6 or 7 out of 10.) Test the oil by dropping in a bit of the flour mixture. If it sizzles, the oil is ready, if it pops, lower the temperature a bit.
Gently place chicken pieces into the oil with tongs. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper-towel lined plate.
Stir together the honey mustard dipping sauce ingredients. In a seperate bowl, stir together the spicy dipping sauce ingredients. Serve with the hot chicken bites.