INGREDIENTS
2 larges
chicken breasts
3/4 cup
milk
1/4 cup
dill pickle juice
1
egg
1 cups
gluten-free flour
2 Tablespoons
powdered sugar
2 tsp
salt
1 tsp
pepper
1/2 cup
peanut oil
1/2 cup
plain greek yogurt
1 Tablespoons
yellow mustard
1 Tablespoon
dijon mustard
2 Tablespoons
honey