Ingredients:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- ½ cup dill pickle juice
- 1 egg
- ¼ cup unsweetened almond milk (or skim milk)
- ½ cup panko breadcrumbs (whole wheat if possible)
- ¼ cup flour (use almond flour for fewer points)
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Olive oil spray
Instructions:
- Marinate:
Place the chicken pieces in a bowl with the pickle juice. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor). - Prep Breading Station:
In a small bowl, whisk together the egg and almond milk.
In another bowl, mix panko breadcrumbs, flour, paprika, garlic powder, onion powder, salt, and pepper. - Bread the Nuggets:
Preheat your air fryer (or oven) to 400°F (200°C).
Remove chicken from the pickle juice and pat dry.
Dip each piece first in the egg wash, then dredge in the breadcrumb mixture until fully coated. - Cook:
Lightly spray the air fryer basket (or a baking sheet if using the oven) with olive oil spray.
Place the nuggets in a single layer and lightly spray the tops.
Air fry for 8–10 minutes, shaking halfway through, until golden and cooked through.
(For oven: Bake 18–20 minutes, flipping halfway.) - Serve:
Serve warm with a low-point dipping sauce like sugar-free honey mustard or light ranch!
Tips:
- If you want them even crispier, use crushed cornflakes instead of panko!
- For extra “Chick-Fil-A” flavor, add a tiny bit of powdered sugar (like ½ tsp) to the breadcrumb mixture — optional depending on your WW plan!
