Today was a rare Saturday at home with no plans. I have my Closurefast procedure scheduled this week for my venous insufficiency. I am nervous but also excited. I wear my compression socks religiously but eventually, it will be summer again here in Florida and I will want to wear shorts without having the pain and swelling. My varicose veins started in my 20’s and with each pregnancy and year of being a nurse, it has gotten worse. I’ll update you on how that goes.
So anyway, back to my story, I was craving some fast food, but its just not “points worthy” (I’m a Weight Watcher) So for lunch, I decided to cook up some air-fried chicken nuggets and fries. This meal always hits the spot and keeps me full but with no guilt afterward.
For the Nuggets, I cut up chicken breasts and put them in, wait for it, Pickle juice. Yes, thats what I said. Pickle Juice. Apparently, it is a tenderizer. I read about it on the internet, so it has to be true. I leave it in the juice for around 30 minutes, but I wouldn’t let it go very long. I left the chicken marinating in the juice overnight once, but the pickle taste was too overwhelming.
Then I put the chicken in an egg and almond milk wash. You can use whatever milk you have.
Finally, I put the chicken on a plate and sprinkled my seasonings on one side of the chicken. Turn the chicken over and season the other side. I used my Red Robin seasoning that I buy at the restaurant whenever we go, but its basically seasoned salt. You could use any number of seasonings or just plain salt and pepper.
Then just pop into the Air Fryer. I checked the chicken at 15 minutes. Flipped sides and cooked for another 10 minutes. It will vary depending on how much chicken you have.
The final product is crispy on the outside and tender on the inside! I dip mine in a little home-made honey mustard sauce and add a side of “air-fries”. Let me know if you liked this recipe!
