Chic-Fillet Chicken

Recipe from Jamie Smith. Super fattening but ohhhh so good.

Chicken

1 cup milk

1 egg

1/4 cup pickle juice

1 cup flour

1/4 cup bisquick (optional)

1/4 cup powder sugar

Oil

Salt and Pepper

Cut chicken into nugget size pieces. Soak in a mixture of milk, egg, and pickle juice for 2-4 hours in the fridge. I usually mix in the morning and cook it at night. The longer it soaks the more tender is seems to be. Heat oil for frying. Mix together flour, bisquick (this will make it crunchier), powder sugar, salt and pepper. Remove chicken from milk mixture and roll it in flour mixture. Fry chicken until golden brown. Remove from oil and place on a paper towel. Serve with dipping sauces.

Hint. I tend to save the pickle juice from all my jarred pickles so that I have this on hand when I make it. Honey Mustard Sauce Mix together the following ingredients. 1/2 cup mayo2 Tbsp. mustard1/2 tsp garlic powder1 Tbsp. vinegar2 Tbsp. honeySalt and Pepper

Honey Mustard Sauce

Mix together the following ingredients.

1/2 cup mayo

2 Tbsp. mustard

1/2 tsp garlic powder

1 Tbsp. vinegar

2 Tbsp. honey

Salt and Pepper