This recipe is an adaptation of copy cat Chick Fila nugget recipes. It’s a spicier kicked up version that sure to please even the pickiest eaters. It combines some surprising ingredients that enhance the flavor in unexpected ways.
This recipe uses Tony Chachere’s, the holy grail of creole seasoning. This is by far the best seasoning salt on the market. It goes into EVERTHANG in my household. If it isn’t available(found at many major retailers),Cajun seasoning salt will be a good substitution.
The other unexpected ingredient is pickle juice, but not any pickle juice will suffice. It’s Imperative that a good refrigerated pickle be used. The garlic notes and freshness of the cucumbers infused into your chicken are the real star if the recipe
The last unexpected ingredient is sugar. That’s right, folks who has heard of adding sugar to fried chicken! But sugar just like salt is a natural flavor enhancer. Most copy cat recipes use powdered sugar in the flour. However I found when frying there is a risk of the breading to burn , and the flavor is better if the sugar is added into the marinade to counteract the acidity of the pickle juice. I use just a small amount of powdered sugar in the flour mixture.
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup dill pickle juice
- 1½ Tbsp of confectioners Sugar
- 1 Tablespoon of Sriracha or hot sauce
- 1 Tablespoon of Creole Seasoning Salt
- 1 cup peanut oil
- 1 large egg
- ½ cups milk
- 1½ cups all-purpose flour
- 1 Tsp confectioners’ sugar
- Tony Chacere's or Cajun/Creole seasoning, garlic powder, black pepper
- In a gallon ziplock bag, combine chicken, pickle juice, sriracha and creole seasoning; marinate for at least 30 minutes(best overnight). Drain well.
- Heat peanut oil in a large skillet over medium high heat.
- In a large bowl, whisk milk, egg, 1 tsp of creole seasoning. Stir in chicken and gently toss to combine; drain excess milk mixture.
- In a gallon size Ziploc bag or large bowl, combine flour and confectioners’ sugar; season with creole seasoning salt, garlic, and pepper, to taste. Add Chicken to bag in batches, shake to coat.
- Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. (Always do a small test batch to see if seasoning is sufficient.)
- Transfer to a paper towel-lined plate.
- Serve immediately with honey mustard. (made easily by combining equal parts of honey, mustard, and mayo) For extra kick at BBQ sauce to honey mustard mix.
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