First, whisk together the milk, dill pickle juice and egg. Pickle juice? Yes, there is a rumor going around that the secret ingredient to Chick-fil-A chick-n-strips is dill pickle juice. Sounds weird I know, but these taste pretty close to the real thing.
Add the chicken strips or tenders(if you prefer), cover with saran wrap and stick in refrigerator for 2 or more hours.
In another bowl, combine flour, powdered sugar, salt and pepper. When you are ready to cook, dredge the chicken strips through this mixture. Make sure each side is covered well.
Heat 1/4 cup of peanut oil in skillet on medium to medium high heat. It is fine to use canola or vegetable oil as well. I've tried cooking them in both of these oils before. They tend to burn the chicken much quicker so you just need to be more careful.
Gently place a couple of chicken strips into the peanut oil with tongs for about 4 minutes on each side. Stove top times may vary.
Place on a couple of paper towels or a paper towel lined plate when thoroughly cooked and golden brown. Pour remaining oil in skillet and cook the rest of the chicken strips the exact same way.
Adapted from My Name is Snickerdoodle and Iowa Girl Eats.
INGREDIENTS:
1 lb. chicken breast tenderloins or tenders seasoned with salt & pepper
3/4 cup milk (I used skim)
1/4 cup dill pickle juice
1 egg
1 1/4 cups flour
2 Tablespoons powdered sugar
2 teaspoons salt
1 teaspoon pepper
1/2 cup peanut oil, divided (canola or vegetable oil is fine)
