1 cup of oil for frying (i didn’t have peanut so i used canola)
2 large food storage bags or containers
shallow cake/pie pan or medium sized bowl
measuring cups and spoons
cutting board & knife
Place raw chicken in thick storage bag and cover with pickle juice. Squeeze all of the air out of the bag to make sure chicken is completely submerged. Marinate your chicken for one hour in the refrigerator . (I cut 2 chicken breasts into ½ inch pieces for more of a popcorn chicken look.)
Mix flour ingredients together and place in a large plastic storage bag or food storage container with a tight sealing lid, set aside.
Place egg & milk in shallow cake/pie pan and blend together with a fork, set aside.
Pour pickle juice off of chicken and place on paper towels, dry thouroughly, place in egg wash stir with fork to coat evenly.
Using your hand (it’s just easier) pull chicken out of wash, let excess wash run off, place in flour mixture, seal container. I did this all at once with the nuggets, sealed the bag & shook it till it was completely coated. If you are doing tenderloins or breasts you may want to do them one at a time.
Shake or turn in flour mixture till pieces are completely coated, set aside for 5 minutes. I like this step to ensure that most of the flour mixture adheres to the chicken when you cook it. Heat your oil over medium high heat in the skillet.
Fry till cooked to a safe internal temperature (165F) and done, my nuggets were only 3 minutes per side obviously breasts and strips will take much longer.