# Components:
→ Chicken
01 - 1 pound boneless, skinless chicken breast or thighs, cut into 3/4 inch cubes
02 - 1/2 cup dill pickle brine
→ Breading
03 - 3/4 cup all-purpose flour
04 - 2 large eggs
05 - 1 cup panko breadcrumbs
06 - 1/2 cup cornmeal (optional)
07 - 1 teaspoon garlic powder
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon ground black pepper
11 - 1/2 teaspoon salt
→ Frying
12 - Vegetable oil, for frying
→ To Serve
13 - Dill pickles, sliced
14 - Ranch or honey mustard dip (optional)
15 - Fresh dill, chopped (optional)
16 - 8 to 12 wooden skewers
# Method:
01 - Combine chicken pieces with pickle brine in a bowl or zip-top bag. Refrigerate for 30 minutes, or up to 2 hours for more pronounced flavor.
02 - Remove chicken from brine and pat thoroughly with paper towels to remove excess moisture.
03 - Set up three shallow bowls: flour in one, beaten eggs in another, and combine panko, cornmeal (if using), garlic powder, smoked paprika, onion powder, black pepper, and salt in the third.
04 - Dredge each chicken cube first in flour, then coat in egg, and finally press into the breadcrumb mixture until evenly coated.
05 - Pour 1 inch vegetable oil into a deep skillet or saucepan and heat to 350°F.
06 - Working in batches, fry breaded chicken for 3 to 4 minutes, turning to ensure all sides brown evenly. Remove and drain on paper towels.
07 - Insert 3 to 4 chicken pieces onto each skewer, alternating with pickle slices as desired.
08 - Present warm on a platter with dipping sauce and garnish with chopped fresh dill, if desired.
