Begin by slicing boneless skinless chicken thighs or breasts into bite-sized pieces. Place the chicken in a bowl and cover it with pickle juice, adding fresh dill for flavor. Marinate for at least 1 hour, preferably overnight.

While the chicken is marinating, crush cornflakes in a zip-top bag using a rolling pin until they form coarse crumbs.

Create a three-bowl breading station: one with seasoned flour, one with whisked eggs, and one with crushed cornflake crumbs.

In a deep pan, heat fry oil to 350°F (175°C). Maintain temperature for frying.

Dredge marinated chicken pieces in flour, dip in egg, then roll in cornflake crumbs.

Fry coated chicken pieces in the hot oil for about 6-8 minutes until golden brown.

For the creamy blue cheese sauce, mix sour cream (or yogurt), blue cheese crumbles, chives, sea salt, and pepper until combined.

Skewer each chicken bite with a toothpick, add a dollop of creamy blue cheese sauce, and serve warm.