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, powdered 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.
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