Ranch Pickle Brined Chicken Nuggets

First, create the brine. Add one packet of ranch seasoning mix to the jar of pickle juice. Secure the lid and shake well to combine. (You can eat the pickles and reserve the juice).

Cut the chicken breasts into bite-sized nugget pieces.

Place the chicken pieces in the ranch pickle juice and let it brine in the refrigerator for 48 hours.

After 48 hours, remove the chicken from the brine. Prepare your dredging station: in one shallow bowl, whisk together the flour and the remaining two packets of ranch seasoning. In a second bowl, beat the eggs.

For an extra crispy coating, double-dredge each chicken nugget: coat in the flour mixture, dip in the egg, coat in flour again, dip in egg again, and finish with a final coat of flour.

In a large, heavy-bottomed skillet, heat a few inches of frying oil over medium-high heat.

Carefully place the breaded chicken nuggets into the hot oil, being careful not to overcrowd the pan. Fry for about 2 minutes per side, until golden brown and cooked through.

Remove the cooked nuggets from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Sprinkle the hot chicken nuggets with flaky sea salt. Serve immediately with ranch dip and buffalo sauce, if desired.