Categories: Chicken

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 cup dill pickle juice
• 1 1/2 cups milk, divided
• 1 cup peanut oil
• 1 large egg
• 1 1/4 cups all-purpose flour
• 1 tablespoon confectioners’ sugar
• Kosher salt and freshly ground black pepper, to taste
• For the honey mustard
• 1/4 cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon mustard
• 2 teaspoons Dijon mustard
• 2 teaspoons freshly squeezed lemon juice

Directions

1. To make the honey mustard, whisk together mayonnaise, honey, mustards and lemon juice in a small bowl; set aside.

2. In a large bowl, combine chicken, pickle juice and 1/2 cup milk; marinate for at least 30 minutes. Drain well.

3. Heat peanut oil in a large skillet over medium high heat.

4. In a large bowl, whisk together remaining 1 cup milk and egg. Stir in chicken and gently toss to combine; drain excess milk mixture.

5. In a gallon size Ziploc bag or large bowl, combine chicken, flour and confectioners’ sugar; season with salt and pepper, to taste.

6. Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.

7. Serve immediately with honey mustard.

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