| Cook Time | 8 minutes |
| Servings | serves |
Ingredients
- 2 pieces Chicken Breast Fillet cut into bite-sizedthen seasoned with salt & pepper
- 3/4 cup Milk
- 1/4 cup Dill Pickle Juice
- 1 Egg
- 1-1/4 cups Gluten Free Plain Flour or the dish will not be GF if using plain flour
- 2 tablespoons Icing Sugar
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1/2 cup Peanut Oil divided (or canola or vegetable oil)
Honey Mustard Dipping Sauce:
- 1/2 cup Greek Yoghurt
- 1-1/2 tablespoons Yellow Mustard
- 1 tablespoon Dijon Mustard
- 2 tablespoons Honey
Ingredients
Honey Mustard Dipping Sauce:
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Instructions
- Whisk together egg, milk and pickle juice, and pour into a large ziplock bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours.
- Combine flour, icing sugar, salt and pepper in a large ziplock 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 or dutch oven over medium-high heat (6 or 7 out of 10.) 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 2 batches, as you don’t want to overcrowd 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 lined plate. Heat the remaining oil and continue with the other half of the chicken pieces.
- Stir together the honey mustard dipping sauce ingredients, and serve with the hot chicken bites.
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