¾ cup milk
¼ cup dill pickle juice
1 egg
1¼ cups flour
2 tbsp powdered sugar
2 tsp salt
1 tsp pepper
½ cup peanut or vegetable oil, divided
Whisk together egg, milk and pickle juice, and pour into a large ziploc bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours.
Combine flour, powdered sugar, salt and pepper in a large ziploc bag. Shake to combine. Remove chicken from the marinade and add into the bag. Shake to coat the chicken completely.
Heat half the oil in a large skillet over medium-high heat. (Test the oil by dropping in a bit of the flour mixture. If it sizzles, the oil is ready; if it pops, lower the temperature a bit.)
Gently place chicken pieces into the oil with tongs. Do this in two batches to avoid overcrowding the pan. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper towel covered plate.
Carefully drain the used oil or get a new skillet. Heat the other half of the oil and repeat the process with the remaining chicken pieces.
Serve chicken bites with the dipping sauce below.
Honey Mustard Dipping Sauce
½ cup plain Greek yogurt
1½ tbsp yellow mustard
1 tbsp Dijon mustard
2 tbsp honey
½ cup plain Greek yogurt
1½ tbsp yellow mustard
1 tbsp Dijon mustard
2 tbsp honey
