2 lbs Chicken Breasts
¼ Dill Pickle Juice
1 Egg
2 tbsp Buttermilk, cream, or Coconut Milk
¼ cup Tapioca Starch
1 tbsp Paprika
1 tsp Salt
1 tsp Pepper
½ tsp Garlic Powder
1 Dash Cayenne Pepper
1
Cut chicken into chunks
2
Place chicken in a ziplock bag with the pickle juice and marinade at least an hour
3
Drain the pickle juice from bag, then add in the egg and cream
4
Mix together and let sit for 5 minutes
5
Preheat oven to 400°
6
Open bag and pour out egg and cream
7
Prep all dry ingredients by stirring them together
8
Pour the dry ingredients into the bag and mix around until everything has an even coat
9
Place on a baking sheet and cook 20 minutes or until they're done
10
Serve with a honey mustard
Ingredients
2 lbs Chicken Breasts
¼ Dill Pickle Juice
1 Egg
2 tbsp Buttermilk, cream, or Coconut Milk
¼ cup Tapioca Starch
1 tbsp Paprika
1 tsp Salt
1 tsp Pepper
½ tsp Garlic Powder
1 Dash Cayenne Pepper