Copycat Chick-Fil-A nuggets and minis

Chick-Fil-A Nuggets and Minis
1 lb. skinless boneless chicken breast, cut into bite-size pieces, about 1 -1/2 inches.
½ cup dill pickle juice
½ cup buttermilk
2 eggs
1 ¼ cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ tablespoon cornstarch
1 tbsp powder sugar
peanut oil or canola oil for frying
INSTRUCTIONS
Pat the chicken dry with paper towels, then cut into bite-size pieces, about 1 1/2 inches, and place in a bowl or large resealable plastic bag.
Whisk together the dill pickle juice, buttermilk, and eggs and pour over the chicken. Refrigerate for at least 30 minutes, but no longer than 1 hour.
While the chicken brines, prepare the breading, heat the oil, and whip up the sauce.
In a shallow bowl, stir together the flour, salt, pepper, paprika, cornstarch, and powder sugar. You may also add the breading ingredients to a resealable gallon-size bag and shake the chicken before frying.
Pour peanut oil into a deep skillet or deep fryer to a depth of 2 inches. Heat the oil to a temperature of 350 to 375 degrees.
Transfer the chicken from the brine to a wire rack over a baking sheet or plate so that the excess liquid drains off.
Working in batches, dredge the chicken in the breading, shaking off the excess, and carefully drop into the hot oil. Cook for 3 to 5 minutes until the coating is lightly golden and the chicken is cooked through.
Place the fried nuggets on a wire rack positioned over a plate to drain until all the nuggets have been fried.
Dipping Sauce
In a small bowl, whisk together the mayonnaise, barbecue sauce, yellow mustard Dijon mustard, and honey until smooth. Refrigerate until ready to serve.
I recommend that you definitely use buttermilk, but you can always substitute regular milk
For the biscuits, we used refrigerated Walmart brand.

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