4 boneless/skinless chicken breasts, cut into bite size pieces
2 cups whole milk
2 1/2 cups flour
4 TBSP powdered sugar
1 tsp baking powder
4 tsp salt
2 tsp pepper
In a large bowl combine whole milk and eggs. Mix till well blended. Add in chicken chunks. Cover and allow to marinate at least 4 hours or overnight.
Heat a large Dutch oven filled at least 4 inches with canola oil on high. You want the temperature to reach 375 degrees. Combine flour, powdered sugar, baking powder, salt and pepper in a large gallon sized ziplock bag. Add a 1/4 of the chicken from the marinade to the flour mixture. Shake. Remove chicken using tongs and drop carefully into the hot oil. Cook till chicken is golden brown on all sides. Remove chicken from oil and place on a paper towel lined plate. Serve warm with your favorite dipping sauce!