Ingredients
- 1 Pound Boneless, skinless chicken breasts cut into small pieces (I always have more chicken than this, I just adjust the recipe according to how much I have)
- 1/2 Cup Dill Pickle Juice
- 1/4 Cup Milk
- 2 Teaspoons Powdered Sugar (you can leave this out if you’re watching your added sugars!)
- a pinch of salt (I don’t like to add a lot because there is also salt in the seasoned salt)
- 1 Teaspoon Black Pepper
- 1/4 Teaspoon Garlic Powder or Garlic Salt
- 1/4 Teaspoon Paprika
- 1/4 Teaspoon Seasoned Salt (I make my own and I’ll link the recipe I use here)
Directions
- Cut up your chicken into the desired size of nuggets/tenders, or you can leave it as a whole breast. I also trim off an extra fat I’m not interested in!
- Place the chicken in a Ziploc baggie or a sealable container and add the milk and pickle juice and place in fridge. Let the chicken marinate for AT LEAST an hour. Longer is better.
- Remove from the mixture and pat dry. I do this on a big cutting board. Discard the leftover marinade
- Mix together all dry ingredients in a large bowl and dump on chicken in. Toss it around and get it all seasoned!
- Throw those babies on the grill (medium-ish heat) and remove when cooked to your liking. I like mine to have a little bit of crispy edges so I leave them on a little longer after they are actually cooked through.
*You can also make these on the stove in a pan…just use a little bit of olive oil so they don’t stick!*