1/2 cup honey mustard dressing
1 teaspoon Sweet Baby Ray’s BBQ sauce
1/2 teaspoon apple cider vinegar
1 cup dill pickle juice
1 pound boneless skinless chicken breasts
1 cup milk
1 1/2 cup flour
3 tablespoons powdered sugar
2 teaspoons salt
1 1/2 teaspoons pepper
1/2 teaspoon paprika
Peanut oil, for frying
To make the sauce, combine the honey mustard dressing, BBQ sauce, vinegar and set aside. Cut the chicken breasts into small bite-sized nuggets and place them in a Ziploc bag with the pickle juice. Shake up and marinate in the fridge for at least 4 hours. Combine egg and milk into a large bowl. Drain the pickle juice from the chicken and add to the chicken to the egg/milk mixture in the bowl. Toss to ensure all the pieces are coated.
In a Ziploc bag, combine flour, powdered sugar, paprika, salt, and pepper and shake well to mix. Add chicken to the bag and shake to get the chicken coated. Heat oil on medium heat (to about 375 degrees). Cook the chicken in oil until there is a golden crispy crust (around 3-4 minutes). Remove chicken and drain the excess grease on paper towels.
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