Slice chicken into bite sized pieces and add to a bowl. Pour pickle juice and dill over top and let marinate for at least an hour or overnight.

Add cornflakes to a ziploc bag and pound until it becomes a large crumb. Prep for frying by adding flour to a bowl, corn flakes to another, and a whisked egg to a third. Add fry oil to a deep pan.

Working a few at a time, add pieces of chicken to flour, then egg, then cornflake mixture, making sure they’re evenly coated. When oil is at 350, add chicken a few pieces at a time. Careful to not overcrowd the pan. Cook for about 6-8 min depending on how big your pieces are, flipping halfway through. Once internal temp of chicken is 165 and the outside is browned and crispy, transfer to a rack or paper towel lined plate.

Make your blue cheese “sauce” by combining ingredients in a bowl and mixing until thoroughly combined. Add a pice of chicken, a little dollop of sauce and a pickle chip to a toothpick. Repeat with remaining pieces of chicken. Enjoy!