1-2 C milk
1 C flour
2 Tbsp powdered sugar
1 tsp salt & pepper, each
Canola oil for frying
Place chicken cubes in sealable plastic bag (Ziploc) or plastic container. Cover with milk. Let sit overnight in fridge, shaking up the contents a few times.
When ready to fry, heat oil in a large saucepan or stockpot. Oil should be at 375.
While the oil is heating, combine flour, powdered sugar, salt and pepper in a plastic bag. Drop chicken into flour mixture and shake or "mush" bag to coat chicken. Drop a few coated chicken pieces into the oil, allowing it to cook thoroughly (mine took less than 3min per batch.)
Drain cooked chicken on a paper towel-lined plate while the rest of the chicken is frying.
Discard any leftover milk and/or flour mixture (chicken germs - ewww)
Serve with your favorite dip
I'll likely try adding different kinds of spice to the flour mixture next time I make these. Perhaps some Spike - it's my favorite spice mix to add to chicken dishes. Someday I'll blog about my "healthy" friend chicken. Spike is the winning ingredient there.
This recipe is based on a recipe I found on Pinterest (original recipe here). You'll know this in future posts because I'll tag them with "Pinterest".