📋 Instructions

1. 1Cut the chicken — Cut 900 g chicken breast into 3 cm pieces, trimming any sinew. Keep pieces uniform so they finish frying at the same time (uneven pieces overcook at the thin ends).
2. 2Brine the chicken — Whisk 240 ml pickle juice with 240 ml buttermilk and the egg in a bowl. Submerge the chicken, cover, and refrigerate 30 minutes minimum, or up to 12 hours (longer brining turns the meat mealy).
3. 3Mix the dredge — Whisk 250 g flour, 30 g cornstarch, 12 g powdered sugar, 8 g salt, 6 g paprika, 4 g garlic powder, and 2 g pepper in a wide dish. A wide, shallow dish lets you press flour on with one hand (deep bowls clump the coating).
4. 4Heat the oil — Pour 1.5 l oil into a heavy pot and heat to 175C (350F) on a thermometer. Hold that temperature; at 165C (330F) the crust turns pale and greasy, above 185C (365F) it browns before the center cooks.
5. 5Dredge the nuggets — Lift each piece from the brine, let it drip, and press it into the flour until fully coated. Shake off excess and set on a rack (excess flour burns and clouds the oil).
6. 6Rest the coating — Let the coated nuggets rest 10 minutes at room temperature. The flour absorbs surface moisture and forms a shell that will not flake off in the oil.
7. 7Fry the first batch — Lower 6 to 8 nuggets into the oil and fry 2 to 3 minutes, turning once. They are done when golden brown and the internal temperature reads 74C (165F) on an instant-read thermometer.
8. 8Drain and salt — Lift nuggets with a slotted spoon onto a wire rack and salt at once. Repeat with the remaining batches, letting the oil return to 175C (350F) between each (cold oil makes soggy crust).
9. 9Serve hot — Serve within 10 minutes with Chick-fil-A sauce or honey mustard. Nuggets held longer than 15 minutes lose their crunch as steam softens the crust.