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2 lbs boneless, skinless chicken breasts, cut into bite-size chunks

¼ cup juice from a jar of dill pickles (or however much to cover the chicken during marinade)

3 tbsp cornstarch (can do half flour for lighter texture—cornstarch can get hard)

1 large egg, beaten

1 tsp ground black pepper

1.5 cups panko breadcrumbs

2 tsp powdered sugar

1 tsp garlic powder

1 tsp onion powder

½ tsp paprika

Pinch of cayenne

Vegetable oil, for frying

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1. Put the chicken in a large bowl and pour the pickle juice on top. Toss to combine and let it sit for at least 30 minutes, but ideally 2 - 4 hours.

2. Drain the pickle juice. Set up the breading station: One bowl with the egg, the second bowl with the cornstarch/flour and seasoning, and the third bowl with the Panko and powdered sugar.

3. Put each piece of chicken through each of the three bowls, coating the whole surface as much as you can. Keep going until all the chicken is breaded. Let it rest for 10 minutes so the coating actually sticks.

4. In a deep skillet or walk, heat 2 inches of oil to 365°F. Gently drop in a few pieces of chicken at a time…

5. And try them until they are golden and crisp and the chicken is fully cooked through, carefully moving them around in the oil, 2 to 2 ½ minutes

6. Use a slotted spoon to remove the chicken to a tray or plate lined with paper towels…

7. And sprinkle with salt. Repeat to cook the rest of the chicken.

For more Chick-fil-A flavor, Add: 1 tbsp milk to the egg, tiny splash of pickle juice to the egg, pinch MSG