Nashville Hot Chicken Nuggets

Ingredients
Chicken Brine
- 2 cups dill pickle juice
- 1 garlic clove, smashed
- ½ tsp whole peppercorns
- 1 tsp salt
- 4 chicken breasts, cut into bite sized cubes
Chicken Dredge
- Canola oil, for frying
- 4 cups all purpose flour
- 1 tsp salt
- 2 cups whole milk
- 2 eggs, beaten
- ¼ cup Frank’s hot sauce
Spicy Oil Coating
- 2 Tbsp brown sugar
- 2 Tbsp cayenne
- 1 Tbsp garlic powder
- 1 Tbsp paprika
- Hot frying oil
Instructions
Combine all ingredients for the chicken brine, cover and refrigerate for at least two hours or overnight. Remove chicken from the brine and pat dry. Heat canola oil (I used about 4 cups) in a heavy bottomed pot until the oil reaches 350° (use a thermometer).
Assemble the chicken dredging station by combining flour and salt in a shallow dish and the eggs, milk and hot sauce in a second dish. Coat the chicken pieces in the flour first, then the egg mixture, then back in the flour. Gently shake off any excess. Fry the chicken pieces for about 4 to 5 minutes, or until golden. Place the cooked chicken on a rack-lined baking sheet and store in a warm oven while you fry the remaining pieces. Fry in small batches and monitor the temperature of the oil as you go.
Combine sugar and spices for the hot oil blend in a heat safe dish. Carefully ladle about a cup of hot frying oil over the spices and mix. The oil will bubble - make sure the dish used can withstand heat with extra capacity for bubbling oil. Mix, then brush over the chicken pieces. Serve hot! Reserve some spicy oil for those who want more kick.