Instructions

Brine

1. Cut the chicken into thin strips, about 2 inches long and 1/2 inch wide.
2. Whisk the milk, pickle juice and eggs in a medium sized glass container.
3. Place the chicken in the brine.
4. Cover and place in the fridge for 1 to -5 hours.

Dredging

1. Mix all the dry ingredients together in a shallow flat dish about inch thick.
2. Dip each chicken strip or nugget into the flour mixture. Be sure to completely cover the chicken.

Frying

1. Heat the fat in a medium size cast iron skillet (or another heavy pan) on medium.
2. Place up to 8 strips (20 nuggets) in the oil at a time. Cook the strips for about 3 minutes on each side. For the nuggets cook for 1 or 2 minutes on each side.
3. You want the chicken to be golden brown.
4. Remove the heat and place on a plate/tray that is lined with an old flour sack towel or paper towels.
5. Repeat the process until all the chicken is fried.