So found a "imitator" recipe for copying Chik-Fil-A nuggets,,,my Granddaughter loves them so I wanted to try with turkey breast.
N G R E D I E N T S :
• boneless, skinless turkey breasts, cut into 1-inch chunks - I just used 1/2 of the breast - big bird
• 1 cup dill pickle juice
• 1 1/2 cups milk, divided
• peanut oil
• 1 large egg
• 1 1/4 cups all-purpose flour
• 1 tablespoon confectioners’ sugar
• Kosher salt and freshly ground black pepper, to taste
In a large bowl, combine breast chunks, pickle juice and 1/2 cup milk; marinate (I did three hours, but should do for at least 30 minutes).
Drain well.
Heat peanut oil in a large skillet over medium high heat.
In a large bowl, whisk together remaining 1 cup milk and egg. Stir in breast chunks and gently toss to
combine; drain excess milk mixture.
In a gallon size Ziploc bag or large bowl, combine breast chunks, flour and confectioners’ sugar; season
with salt and pepper, to taste.
Working in batches, add breast chunks to the skillet and cook until evenly golden and crispy, about 2-3
minutes. Transfer to a paper towel-lined plate.
Serve immediately with honey mustard/hot sauce, whatever - I liked them just as they were, no sauces needed!
that picture was the first batch,,,,had 3 more that size,,,,Granddaughter gave them a
N G R E D I E N T S :
• boneless, skinless turkey breasts, cut into 1-inch chunks - I just used 1/2 of the breast - big bird
• 1 cup dill pickle juice
• 1 1/2 cups milk, divided
• peanut oil
• 1 large egg
• 1 1/4 cups all-purpose flour
• 1 tablespoon confectioners’ sugar
• Kosher salt and freshly ground black pepper, to taste
In a large bowl, combine breast chunks, pickle juice and 1/2 cup milk; marinate (I did three hours, but should do for at least 30 minutes).
Drain well.
Heat peanut oil in a large skillet over medium high heat.
In a large bowl, whisk together remaining 1 cup milk and egg. Stir in breast chunks and gently toss to
combine; drain excess milk mixture.
In a gallon size Ziploc bag or large bowl, combine breast chunks, flour and confectioners’ sugar; season
with salt and pepper, to taste.
Working in batches, add breast chunks to the skillet and cook until evenly golden and crispy, about 2-3
minutes. Transfer to a paper towel-lined plate.
Serve immediately with honey mustard/hot sauce, whatever - I liked them just as they were, no sauces needed!
that picture was the first batch,,,,had 3 more that size,,,,Granddaughter gave them a
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