Instructions

• Cut 2 pounds boneless skinless chicken breasts into bite-sized chunks. Place the chicken in a microwave-safe bowl. Warm 1 cup dill pickle juice in the microwave until hot to the touch, stir in 2 tablespoons granulated sugar until dissolved, add the chicken so it is submerged, cover, and refrigerate for at least 30 minutes or up to overnight.
• While the chicken is brining, make the sauce: in a small bowl combine 1 cup mayonnaise, 3 tablespoons honey, 1 1/2 tablespoons yellow mustard, 1 1/2 tablespoons barbecue sauce, and 1 1/2 teaspoons lemon juice. Whisk until smooth and refrigerate until ready to serve.
• When ready to cook, combine the dry coating in a medium bowl: 2 cups all-purpose flour, 1 1/2 tablespoons salt, 1 1/2 tablespoons cornstarch, 1 tablespoon paprika, 1 tablespoon garlic powder, and 1 tablespoon ground black pepper. Whisk to mix evenly.
• Drain the chicken from the pickle juice and thoroughly pat the pieces dry with paper towels.
• Set a drying/cooling rack over a baking sheet or plate. Dredge each chicken piece in the flour mixture, shake off excess, and lay the coated pieces on the rack. Coat all pieces once before proceeding.
• In a separate bowl beat together 1 cup milk and 2 large eggs until combined (this is the eggwash). Pour 2 tablespoons of the eggwash into the remaining flour mixture and work it with your fingers until it forms small crumbly “pebbles.”
• One at a time, dunk each floured chicken piece into the eggwash, let excess drip off, then dip it back into the flour mixture to re-coat. Shake off excess flour and return the double-dipped pieces to the rack. Repeat until all pieces are double-coated.
• Pour 1 quart peanut oil (or canola oil) into a large sauce pot to a depth that will cover the chicken pieces without overflowing. Clip a thermometer to the side of the pot and heat the oil over medium to medium-high heat until it reaches 350°F.
• Fry the chicken in batches (about one-third of the pieces per batch) so the pot is not overcrowded. Gently add the chicken to the hot oil, stir once, and fry 3–4 minutes until golden brown. Use a spider skimmer to remove the pieces and place them on a paper towel–lined plate. Cut one large piece open to confirm it is cooked through.
• Allow the oil to come back up to 350°F between batches and repeat frying with the remaining chicken. Keep cooked pieces warm in a 200°F oven if desired. Serve the hot nuggets with the prepared Chick-fil-A sauce.