1 lb boneless, skinless chicken breasts, cut into 1″ chunks
1 c dill pickle juice
1 1/2 c milk, divided
1 c peanut oil
1 large egg
1 1/4 c flour
1 T confectioners’ sugar
Kosher salt and freshly ground black pepper, to taste
In a large bowl combine chicken, pickle juice and 1/2 c milk; marinate for at least 30 min. Drain well. Heat peanut oil in a large skillet over medium high heat. In a large bowl, whisk together remaining 1 c milk and egg. Stir in chicken and gently toss to combine; drain excess milk mix. In a gallon size Ziploc bag or large bowl combine chicken, flour and confectioners’ sugar; season with salt and pepper to taste. Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2 – 3 min. Transfer to a paper towel lined plate. Serve immediately with honey mustard. Yield: 4 servings.
1/4 c mayonnaise
2 T honey
1 T mustard
2 t Dijon mustard
2 t freshly squeezed lemon juice
Whisk together mayonnaise, honey, mustards and lemon juice in a small bowl; set aside.