Fried Chicken Bites

Put the chicken pieces in a gallon-size zip-top bag.

Season with salt and pepper.

Pour the pickle juice into the bag and seal.

Marinate in the refrigerator for at least 1 hour and up to overnight.

Fill a medium Dutch oven with 2 inches of vegetable oil and heat the oil to 365ºF.

Line a baking sheet with a wire rack.

Drain the chicken and pat dry.

In a medium bowl, combine the buttermilk and hot sauce.

In another medium bowl, whisk together the all-purpose flour, rice flour, baking powder, and 1 teaspoon salt.

Dip the chicken, a few pieces at a time, in the buttermilk mixture and then dredge it in the flour mixture.

Transfer to a baking sheet and repeat with the remaining pieces.

Place the chicken, a few pieces at a time, in the hot oil and cook until golden brown and the internal temperature reads 165ºF, about 5 minutes.

Using a slotted spoon, transfer the chicken to the prepared baking sheet and sprinkle with salt.

Repeat with the remaining chicken.

Serve with your desired dipping sauce.