Prep: 20 min. + marinating Cook: 5 min./batch
2 pounds boneless skinless chicken breasts, cut into bite-sized pieces1 tablespoon dill pickle juice1/2 cup cornstarch1 tablespoon soy sauce1 large egg white1/8 teaspoon salt1/8 teaspoon pepper1/4 teaspoon garlic powder1/4 teaspoon paprika1 tablespoon Dijon mustardOil for fryingDIPPING SAUCE:1/4 cup Dijon mustard3 tablespoons barbecue sauce2 tablespoons honey
In a bowl, add chicken and pickle juice; toss to coat. Marinate at room temperature for 30 minutes. Meanwhile, combine the next eight ingredients to form a thick batter. Add batter to the chicken mixture and toss to coat. Combine sauce ingredients; set aside. In a deep skillet or electric skillet, heat 1-inch of oil to 375°. Fry chicken pieces, a few at a time, 1-2 minutes on each side or until browned and juices run clear. Drain on paper towels. Serve with sauce.
1 serving: 307 calories, 16g fat (2g saturated fat), 63mg cholesterol, 514mg sodium, 14g carbohydrate (6g sugars, 0 fiber), 24g protein.