Crispy Chicken Nuggets

Ingredients

Cure:

• 1.5 pounds chicken thighs

• 2 cups pickle brine (from a jar of pickles)

Dredge:

• 2 cups all-purpose flour

• 2 tsp salt

• 1/2 tsp MSG

• 1 tbsp powdered sugar

• 2 tbsp garlic powder

• 2 tsp sweet paprika

Egg Wash:

• 2 large eggs

• 1/4 cup (60ml) whole milk

  
  

Instructions

1. Brine the Chicken:

   • Place the chicken thighs in a bowl or resealable bag.

   • Pour the pickle brine over the chicken, ensuring it's fully submerged.

   • Refrigerate and brine for 2–4 hours, or overnight for maximum flavor.

2. Make the Dredge:

   • In a large bowl, whisk together the flour, salt, MSG, powdered sugar, garlic powder, and sweet paprika.

3. Prepare the Egg Wash:

   • In a medium bowl, whisk eggs until smooth, then gradually add milk while whisking.

4. Bread the Chicken:

   • Remove the chicken from the brine and pat dry with paper towels.

   • Toss the chicken pieces in the dredge until fully coated.

   • Dip them into the egg wash, then return to the flour mixture for a second coating.

   • Place the breaded chicken on a parchment-lined baking sheet.

5. Fry the Chicken:

   • Heat a medium pot of high-heat oil to 325°F (163°C).

   • Once the oil reaches the desired temperature, fry the chicken in batches for 3–5 minutes. (internal chicken temp needs to be 165°F)

   • Let the fried chicken cool on a wire rack set over a lined baking sheet.