Gluten-Free Chick-Fil-A Nuggets

Cut the boneless skinless chicken breasts in to little chunks (about 1 inch). Throw the chicken pieces in to a ziplog bag and add the 1/4 cup of pickle juice. Marinate it in the fridge for an hour. (I was pretty surprised by this step! I’ve never marinated anything in pickle juice before, and turns out this really gave the nuggets a yummy taste!) After an hour, take out your marinated chicken and pour out any excess pickle juice from the bag. Beat the egg and the buttermilk/cream together and add it to the bag. Let it sit for about 5 minutes. After 5 minutes, open the bag to let out excess liquids again. (There might not be much of it at this point.) Grab your dry ingredients (potato starch, paprika, cayenne pepper, garlic powder, salt, pepper) and stir them all together in a bowl. Heat up your cooking oil of choice at medium fire, and while you wait for that to heat up, go to the next step. Add the dry ingredient mixture to the bag, and start mixing it all together evenly. I did this for a couple of minutes because I really wanted to make sure it was super consistent. I basically massaged the chicken pieces from outside the bag. Start frying your chicken pieces! Try not to crowd them in the skillet. It takes a few minutes on both sides to cook thoroughly. You’ll know when it’s ready when it’s a golden brown color on both sides. When the nuggets are ready, place it on a plate with a dry paper towels on it to help suck out some of that grease.