Pickle Chicken Nuggets

• servings: 20 servings
• active time: 1 hour
• total time: 1 hour 20 minutes

Ingredients

1/4 cup breadcrumbs

2 tablespoons milk or cream

1 pound ground chicken

3 cloves garlic (grated or pressed)

1/2 teaspoon gochugaru chili flakes

1 teaspoon salt

1/2 teaspoon cracked black pepper

oil for frying (I use peanut)

20 pickle slices

1 1/2 cups flour

1 1/2 cups cornstarch

2 tablespoons cajun seasoning

1 ounce vodka

3/4 cup beer

1 teaspoon salt

Directions

Mix the breadcrumbs in a large bowl with the milk and stir to combine. Add in the chicken and the rest of the ingredients, and stir well, making sure to break up the bits of breadcrumbs. Store in the fridge for an hour to firm up a bit.

Put 1 cup of flour in a shallow bowl. One by one, dip a pickle slice in the flour and shake it out to very lightly coat. Wap a thin layer of the chicken mixture around the pickle. Place on a piece of parchment paper that has been lightly coated with oil and repeat until you make about 20 nuggets or run out of ingredients.

Preheat the oil to 375 in a cast iron pan or deep fryer.

To the shallow bowl with the flour, add 3/4 cup of cornstarch and half the cajun seasoning and salt. In another bowl, add the remaining flour, cornstarch, cajun, and salt. Stir the vodka and beer into this bowl until mixed into a thin batter.

One by one, dip a nugget into the thin batter and let most of it drip off, then dip it into the flour mixture and coat as lightly as possible. Gently drop into the hot oil and fry about 2 minutes per side until browned and cooked through. Repeat in as large batches as fit your fryer.

Nutrition

• Calories: 143 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.01 g
• Cholesterol: 21 mg
• Sodium: 315 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 1 g
• Total Sugars: 0.3 g
• Protein: 5 g