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Slice your chicken into strips lengthwise and place in a large bowl.
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Add in the pickle juice and 1/2 cup of the milk and let marinate for 30 minutes or overnight.
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When ready to cook, heat the peanut oil in a large skillet or soup pot over medium heat.
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Whisk together the remaining milk and egg.
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In a large Ziplock bag, combine the flour, powdered sugar, salt and pepper.
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Remove the chicken from the marinate, dip into the milk-egg mixture and then add a few at a time to the bag.
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Seal and shake until the strips are fully coated.
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In batches, carefully add 4-5 strips of chicken to the hot oil and cook on each side for about 3-5 minutes, until golden brown.
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Transfer to a paper towel to drain excess oil as you continue working in batches.
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Serve with honey mustard or your favorite dipping sauce.