1 lb. Chicken Breast, boneless and skinless, cut into 1" cubes
1 Egg, beat
1/2 cup Lifeway Kefir
1/2 cup Dill Pickle Juice
1 1/4 cup All Purpose Flour
1 tbsp. Powdered Sugar
1 tsp. Each: Paprika, Salt, Black Pepper
For the Dipping Sauce:
1/4 cup Mayonnaise
3 tbsp. Spicy Brown Mustard
3 tbsp. Honey
2 tbsp. Apple Cider Vinegar
Salt & Black Pepper, to taste
Instructions
For the Dipping Sauce:
Simply whisk all ingredients together, adjusting to taste. Set aside in the fridge until ready to use.
For the Chicken Nuggets:
In a large bowl, toss together the chopped chicken, kefir, and pickle juice. Cover and set aside in the fridge for 20-40 minutes.
In the meantime, make the flour mixture by mixing together the flour, powdered sugar, paprika, salt, and black pepper. Transfer the flour mixture to a gallon-sized ziplock bag. Set aside.
Add the beaten egg into the chicken bowl, stirring until well-combined.
Using a slotted spoon, transfer the chicken (without the excess liquids) to the ziplock bag.
Shake the bag well to every coat the chicken.
Heat up a frying pan with olive oil over medium high heat.
Once heated, fry the chicken in small batches for 4-6 minutes, then use a slotted spoon to transfer to a wire rack lined with parchment paper.
Let cool for 2-3 minutes, then enjoy warm with the dipping sauce!
