1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup dill pickle juice (from the jar)
1 cup milk
1 cup flour
1/2 cup breadcrumbs
2 tablespoons powdered sugar
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon onion powder
Cooking oil spray
For the honey mustard:
In a large, sealable container, combine the chicken pieces, pickle juice, and milk. Stir well, seal, and refrigerate for an hour.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, spray the parchment paper lightly with cooking spray, and set aside.
In a large freezer bag, combine the flour, breadcrumbs, powdered sugar, salt, paprika, and onion powder. Use tongs to remove one piece of chicken from the marinade at a time, let excess liquid drip off, and add it to the freezer bag. Shake the bag to and toss well to coat the chicken nuggets. Remove the nuggets, one at a time, shake off excess breading, and place on the prepared baking sheet.
Spray the nuggets liberally with cooking oil spray. Make sure there aren’t any crumbly, dry patches of breading.
Bake until the chicken nuggets are cooked through and the breading is golden, about 20-25 minutes, flipping once.
As the nuggets bake, combine equal parts honey, yellow mustard, and light mayonnaise in a small bowl.