2 large boneless, skinless chicken breasts
1-2 cups of pickle juice
salt and ground black pepper
1/2 cup tapioca flour
1/4 cup coconut oil
Marinate chicken in pickle juice. Make sure the chicken is fully immersed in the pickle juice. Refrigerate for at least 1 hour
When the chicken is marinated, place the tapioca flour in a small bowl. Set aside
Cut the chicken into bite-size pieces & season with salt, pepper, garlic powder, & onion powder. Fully cover the chicken with the seasonings. Flip over and season the other side.
Lightly roll the chicken in the tapioca flour. Try not to handle the chicken too much; this can make the flour & seasonings fall off.
Place the coconut oil in a medium sauce pan or non-stick skillet & heat over medium-high heat. Add the nuggets in a single layer & let cook for about 3 minutes on each side. When they’re browned on the bottom, flip over & brown the other side.
Remove from the pan & season with more salt.