Ingredients: 

2 pounds boneless skinless chicken breasts, cut into bite-sized pieces

1 tablespoon dill pickle juice

1/2 cup cornstarch

1 tablespoon soy sauce

1 large egg white

1/8 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1 tablespoon Dijon mustard

dipping sauce:

1/4 cup Dijon mustard

3 tablespoons barbecue sauce

2 tablespoons honey

Oil for frying

Steps to Make It:

Step 1: Place chicken and pickle juice in a bowl; toss to coat. Let sit at room temperature for 30 minutes. Meanwhile, combine the next 8 ingredients to form a thick batter. Add batter to the chicken mixture and toss to coat.  

Step 2: For dipping sauce, combine mustard, barbecue sauce and honey; set aside.

Step 3: In a deep skillet or electric skillet, heat 1 inch oil to 375°. Fry chicken pieces, a few at a time, until browned and juices run clear, 1-2 minutes on each side. Drain on paper towels. Serve with sauce.

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