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Ingredients
4 | (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces | |
1⁄3 | cup | low-fat buttermilk |
1⁄3 | cup | dill pickle juice |
1 1⁄2 | cups | panko Japanese breadcrumbs |
1⁄4 | teaspoon | kosher salt |
2 | tablespoons | water |
1 | large | egg lightly beaten |
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