# What You'll Need:
→ Chicken
01 - 1 lb 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, for extra crunch)
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
→ For Frying
12 - Vegetable oil, for frying
→ To Serve
13 - Sliced dill pickles
14 - Ranch or honey mustard dip (optional)
15 - Chopped fresh dill (optional)
16 - 8 to 12 wooden skewers
# Directions:
01 - Combine chicken pieces and pickle brine in a bowl or zip-top bag, then refrigerate for 30 minutes or up to 2 hours for enhanced flavor.
02 - Remove the chicken from the brine and pat dry thoroughly with paper towels.
03 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with cornmeal, garlic powder, smoked paprika, onion powder, black pepper, and salt.
04 - Dredge each chicken piece in flour, dip in beaten eggs, and coat evenly in the breadcrumb mixture.
05 - Pour vegetable oil into a deep skillet or saucepan to a depth of 1 inch and preheat to 350°F.
06 - Fry the breaded chicken in batches for 3 to 4 minutes, turning to brown all sides, until golden and fully cooked. Drain on paper towels.
07 - Thread 3 to 4 cooked chicken pieces onto each skewer, alternating with sliced dill pickles if desired.
08 - Present skewers warm with preferred dipping sauce and garnish with fresh dill if desired.
