Whisk together egg, milk, and pickle juice and pour into a large ziplock bag or bowl. Add chicken pieces and marinated in the refrigerator for 2-4 hours.

Combine flour, powdered sugar, salt, and pepper in a large ziplock bag. Shake to combine. Remove chicken from the marinara and add into the bag. Shake to coat the chicken completely.

Heat half the oil in a large skillet. over medium-high heat. Test the out by dropping in a bit of the flour mixture. If it sizzles, the oil is ready, if it pops, lower the temperature a bit.

Gently place the chicken pieces into the oil with Tonga. Do this in two batches. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and cookbook an additional 3-4 minutes. Remove to a paper towel lined plate. Heat the remaining oil and continue whether half.

**recipe from Pintrest!**