Chicken Nuggets (Chick-Fil-A)

• 1 1/2 lbs boneless skinless chicken
• 1/2 cup dill pickle juice

Milk/Egg Wash

• 2 large eggs
• 1 cup milk

Breading

• 2 cups all-purpose flour
• 2 tsp seasoned salt
• 2 tsp kosher salt
• 1 TBSP black pepper
• 1 TBSP paprika

1. Cut chicken into 1-ounce chunks.  You should get about 24 pieces. Add chicken to a bowl with pickle and let marinate for at least 20 minutes.
   
   
2. Preheat oil to 350°F in a deep fryer or heavy saucepan. In one bowl, whisk together eggs and milk.  In a second bowl, whisk the dry ingredients together.
   
   
3. To coat nuggets, grab a handful from the pickle juice, dip them unto the milk/egg wash and then in the dry ingredients and mix so there is a nice crust on nuggets.  Shake in excess flour off before inserting into the oil. 
   
   
4. Fry nuggets in batches for 6-7 minutes until they are golden brown and cooked through.  Test a larger piece by cutting it in half to make sure they are cooked through.