My homemade chicken nuggets are super easy to make, and only require a few minutes of hands-on dipping and frying time. Yep, we’re going to fry them in a heat-stable, real food oil for the ultimate nugget experience.
Cut the chicken into bite-sized pieces, nuggets. To do this, I cut the chicken in half lengthwise, and then cut the long strips into small nuggets. Try to keep the nuggets relatively uniform in size. Place the nuggets, pickle juice, and milk in a Ziploc bag or baking dish (be sure to cover the baking dish while the chicken is marinating). Marinate the chicken in the fridge for at least 3 hours, or up to 12 hours. I usually start the marinade in the morning, marinate the chicken during the day, and then make the nuggets in the evening.
After marinating the nuggets, in a bowl, combine the bread crumbs, flour, salt (skip this if your all-purpose seasoning contains salt), and all-purpose seasoning. Heat the oil in a skillet. I use my 10-inch cast iron skillet, and 1/3 cup of oil covers the bottom of the skillet. The nuggets won't be fully submerged in the oil, the oil should just cover the bottom of the skillet. Feel free to add more oil based on the size of your skillet. Heat the skillet over medium heat.
In batches, transfer the nuggets from the marinade to the breadcrumb mixture. Roll the nuggets in the breadcrumb mixture until they are completely covered in the mixture. Then, once the oil is hot, transfer the nuggets to the skillet, and cook them for 4-6 minutes on each side, until they are crispy and golden on the outside and cooked through on the inside. The cooking time will be determined by the size of your nuggets. If your oil gets too "dirty" from the breadcrumb mixture, you're welcome to dump the oil and add more oil. I don't mind the "dirty" bottom, and I don't find that it changes the flavor of the nuggets.
When the nuggets are done cooking, place them on a baking/cooling rack with a towel or napkin underneath. This will keep the nuggets from getting soggy before enjoying them.