Copycat Chicken Nuggets

 2 lbs. boneless skinless chicken breasts, cut into bite-sized pieces

3 T. dill pickle juice

1 c. cornstarch

1/2 tsp. garlic powder

1/2 tsp. paprika

1/4 tsp. salt

1/4 tsp. pepper

2 egg whites

2 T. soy sauce

2 T. Dijon mustard

In a bowl, add the chicken and pickle juice, toss to coat. Marinate at room temperature for 30 minutes. Meanwhile, combine the remaining ingredients to form a thick batter. Add water to mix but don't make too runny. Add the batter to the chicken mixture and toss to coat. 

In a deep skillet or electric skillet, heat oil to 375 degrees. Fry chicken pieces until browned on each side and juices run clear. Drain on paper towels.