Ranch pickle brined chicken nuggets are double-dredged and fried until golden, achieving extraordinary crispness and flavor from a 48-hour brine in ranch-seasoned pickle juice. The combination of tangy brine and double-dredging technique creates a crunchy exterior with juicy, flavorful chicken inside.
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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.
Store cooked nuggets in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 5 minutes to restore crispness.
deep frying thermometer · heavy-bottomed pot or deep skillet · wire cooling rack
These nuggets require a full 48-hour brine in the ranch pickle juice mixture for optimal flavor penetration and tenderness.
Double-dredging means coating the chicken in flour, dipping in egg, then coating in flour again. This creates extra layers for maximum crispness when fried.
Kosher dills work best because of their brine strength and flavor profile. Fresh-pack varieties may be softer and less ideal for brining chicken.
Fry until golden brown, about 2-3 minutes per side. The internal temperature should reach 165°F (74°C) and the coating should be crispy and deep golden.
Brine the chicken up to 48 hours ahead. For best crispness, bread and fry fresh. Cooked nuggets can be reheated in a 375°F oven for 5 minutes.
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