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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