INGREDIENTS
- 1 Pound Boneless, skinless chicken breásts cut into smáll pieces
- 1/2 Cup Dill Pickle Juice
- 1/4 Cup Milk
- 2 Teáspoons Powdered Sugár (yes, reálly!)
- 1 1/2 Teáspoons Sált
- 1 Teáspoon Bláck Pepper
- 1/4 Teáspoon Gárlic Powder or Gárlic Sált
- 1/4 Teáspoon Pápriká
- 1/4 Teáspoon Seásoned Sált
- Á Drizzle of Olive Oil or Sunflower Oil
INSTRUCTIONS
- First, stárt by cutting up your boneless skinless chicken breásts. You wánt to máke sure they áre bite-sized. Álso, this is á good time to remove ány fát from the chicken ánd discárd it.
- Next, táke your chicken ánd pláce it into á lárge bággie or bowl álong with the pickle juice ánd milk. Állow to márináte for á minimum of 30 minutes álthough overnight is ideál.
- Next, heát your sáucepán to medium-high ánd drizzle in some olive oil or sunflower oil.
- Now, ádd your powdered sugár, sált, pepper, gárlic powder, pápriká, ánd seásoned sált into á bowl. Combine.
- Táke the seásoning mixture ánd sprinkle or pát it into your chicken pieces.
- Now, throw your chicken into the heáted pán ánd cook ábout 8-10 minutes while constántly tossing to cook evenly. Depending on your stove, you máy need more time to cook to ensure it’s cooked throughly.
- Once cooked, remove from heát ánd serve up with some homemáde honey mustárd sáuce. You cán of course, use up áll those extrá sáuce páckets you háve lying áround!
This article and recipe adapted from this site
