Pickle Nuggets

• 12 pargiyot- boneless and skinless chicken legs, cut into strips

• 1 cup sweet pickle juice*

• 1/2 cup mayonnaise

• 2 cups tapioca flour / starch **

• 1 tablespoon paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 2 teaspoons dried dill

• 1 teaspoon salt

1. In a large pan, add the chicken strips, pickle juice, and mayonnaise. Mix and allow to marinate 30 minutes or up to 2 hours in the fridge.

2. Place the tapioca starch with the paprika, garlic powder, onion powder, dried dill, and salt. Mix it together.

3. Place the marinated chicken strips into the tapioca flour, a couple of strips at a time. Toss to coat.

4. Prepare a baking sheet with parchment paper on top. Add oil to coat the pan. Be generous.

5. Place the coated strips one at a time on the sheet pan and flip to ensure both sides are coated in oil.

6. Bake at 425 F for 20-25 minutes or until golden brown and crispy.

7. Serve with dipping sauce below.

• 1/2 cup mayonnaise

• 3 tablespoons sweet pickle juice

• 1 tablespoon chopped sweet pickles

• 1 teaspoon white horseradish or marror

• 1 teaspoon chopped dill

1. Mix all ingredients until integrated. Serve with pickle nuggets.

*If you cannot find Kosher For Passover Sweet Pickles, add ¼ cup sugar to your favorite pickle juice and use that instead. Before adding it to the brine, taste to ensure that the pickle juice is tangy to your liking.

**Tapioca starch is used here because it creates a lighter, crisper batter on the chicken than tapioca starch. It also has a better chew. If you choose to use potato starch instead of tapioca, please note that this recipe has not been tested with potato starch.