1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup dill pickle juice
1 1/2 cups milk, divided
1 cup oil
1 large egg
1 1/4 cups all-purpose flour
1 tablespoon confectionersí sugar
salt and 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
In a large bowl, combine chicken, pickle juice and 1/2 cup milk; marinate for at least couple hours. Drain well.
Baking Instructions: Cut chicken up in to bite size pieces, dip in egg white, toss in bag with flour ( or bread crumbs), powder sugar and salt and pepper. Place on grease pan and bake 15-20 minutes at 400 degrees.
Heat oil in a large skillet over medium high heat. In a large bowl, whisk together remaining 1 cup milk and egg. Stir in chicken and gently toss to combine; drain excess milk mixture. In a gallon size Ziploc bag or large bowl, combine chicken, flour and confectionersí sugar; season with salt and pepper, to taste. 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.
To make the honey mustard, whisk together mayonnaise, honey, mustards and lemon juice in a small bowl; set aside.