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To make the honey mustard, whisk together
mayonnaise, honey, mustards and lemon juice in
a small bowl; set aside.
In a large bowl, combine chicken, pickle juice
and 1/2 cup milk; marinate for at least 30
minutes. Drain well.
Heat peanut oil in a large skillet over medium
high heat.
In a large bowl, whisk together remaining 1 cup
milk and egg. Stir in chicken and gently toss
to combine; drain excess milk mixture.
In a gallon size Ziploc bag or large bowl,
combine chicken, flour and confectioners’
sugar; season with salt and pepper, to taste.
Working in batches, add chicken to the skillet
and cook until evenly golden and crispy, about
2-3 minutes. Transfer to a paper towel-lined
plate.
Serve immediately with honey mustard
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