Kick'n Chicken Bites

Directions

1. Prepare your chicken breast by removing any gristle and cutting them into 1½ cubes or tenders strips if desired.

2. In a medium bowl, combine pickle juice and milk and add the chicken cubes- let marinate for at least 1 HR but for best tangy flavor let them marinate for a few hours in the fridge.

3. In a large zip-lock bag combine your flour, salt, Cajun seasoning, powdered sugar, and crushed potato chips (optional) and give it a good shake.

4. Drain the marinated chicken into a bowl and set aside. (Reserve about 1/2 C. of milk mixture for your egg mixture.)

5. Then, add 2 eggs to the reserved milk mixture and whisk well.

6. Add the chicken cubes back into the egg/milk mixture making sure all pieces are coated with the egg mixture evenly.

7. Then, drain the chicken from an egg mixture with clean hands and add them to the flour bag.

8. Seal the bag and shake real good until all of the chicken is evenly coated with the flour mixture.

9. Remove the coated chicken pieces from the bag onto a clean cutting board to let dry a bit while you heat up your canola oil in a large deep skillet or fry pan. This helps the coating to stick better.

   * You should have at least 2” deep of oil for your chicken. 

10. Heat the oil to 325 degrees or until tiny bubbles appear when placing the tip of a wooden spoon into the oil.

11. Once your oil is to temp, place your chicken cubes in small batches into the oil carefully, making sure not to overcrowd or your chicken will not be crispy.

12. Cook for about 3-4 minutes rotating the chicken to brown evenly, then remove and place them onto a cooling rack over paper towels to absorb any excess oils. (This keeps the chicken crispy)

13. Repeat process with the rest of the chicken bites/strips.

14. Remove the oil from heat when finished and let cool before disposing. See Notes.

15. Sprinkle with a pinch of salt and serve warm with your choice of dipping sauces or aioli- links to sauce recipes are in ingredients above.