Popcorn Chicken

1: Add chicken to a large bowl along with pickle juice and non dairy milk to brine for at least 2 hours up to overnight.

2: Remove chicken from refrigerator 30 minutes before frying.

3: In a small bowl, combine mayonnaise, dijon mustard, grainy mustard, honey, and apple cider vinegar for the dipping sauce and whisk well.

4: In a large bowl or plate, add 2 cups of flour.

5: In a separate bowl, mix 1 ½ cups of flour, salt, paprika, and water to form a thin batter.

6: Heat oil over medium heat to 325°F in a large dutch oven.

7: Toss half of the chicken in the flour to coat, then shake off excess flour.

8: Dip the chicken into the batter, allow excess to drip off, then dredge in the flour again.

9: Fry the chicken in hot oil until light golden brown, about 10 minutes, then set aside on a baking rack.

10: Repeat with the remaining chicken.

11: Increase the oil temperature to 375°F and return the fried chicken for a second fry until deep golden, about 3 minutes.

12: Serve with honey mustard dipping sauce.