Cut the chicken into bite-sized pieces.

Sprinkle the chicken evenly with the sugar and cinnamon.

In a large bowl, combine the Bisquick, milk, and eggs.

Transfer the chicken into the Bisquick bowl and mix to thoroughly coat. Place in the fridge while you heat the oil for frying.

Heat the oil in a deep fryer and gently drop in each piece of chicken, cook until golden brown, and use a slotted spoon to transfer to a plate lined with paper towels to absorb excess oil.

Serve with maple syrup for dipping or drizzle it right onto the chicken & serve!

For Stovetop Deep Frying:

Fill a high walled pot or dutch oven with enough oil to submerge the chicken. Heat the oil over medium-high heat (About 350-375 degrees, which you can test with a candy thermometer). You can also test the temperature by adding a single piece of battered chicken, and adjust the temperature accordingly depending on how that piece cooks.

Add the remaining chicken delicately into the oil and fry until golden brown, and use a slotted spoon to transfer to a plate lined with paper towels to absorb excess oil.