Cooked - Pickle Nuggets

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pickle Nuggets

4.0

12 pargiyot- boneless and skinless chicken legs/thighs, cut into strips

1 cup sweet pickle juice

½ cup mayonnaise

2 cups tapioca flour / starch

1 tablespoon paprika

½ teaspoon garlic powder

½ teaspoon onion powder

2 teaspoons dried dill

1 teaspoon salt

Neutral tasting oil for the pan (not olive oil)

½ cup mayonnaise (for dipping sauce)

3 tablespoons sweet pickle juice (for dipping sauce)

1 tablespoon chopped sweet pickles (for dipping sauce)

1 teaspoon white horseradish or marror (for dipping sauce)

1 teaspoon chopped dill (for dipping sauce)

In a large pan, add the chicken strips, pickle juice, and mayonnaise. Mix and allow to marinate 30 minutes or up to 2 hours in the fridge.
Place the tapioca starch with the paprika, garlic powder, onion powder, dried dill, and salt. Mix it together.
Place the marinated chicken strips into the tapioca flour, a couple of strips at a time. Toss to coat.
Prepare a baking sheet with parchment paper on top. Add oil to coat the pan. Be generous.
Place the coated strips one at a time on the sheet pan and flip to ensure both sides are coated in oil.
Bake at 425 F for 20-25 minutes or until golden brown and crispy.
For the dipping sauce, mix all ingredients until integrated. Serve with pickle nuggets.

Course🍤Appetizer

Diets🌾Gluten-free🥩Carnivore...

Category🥟Appetizer

Cuisine🇺🇸American

Occasions🎊Party🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 15 weeks ago

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