Roni's Pickle Chicken
"A useful way to use up left-over dill pickle juice. It sounds unusual, but it's so tasty! The recipe calls for chicken thighs, but since I hate bones in my food, I used chicken breasts and it worked just fine."
photo by breezermom
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 4 chicken thighs
- 1 cup sliced dill pickle
- 2 cups pickle juice
- 1 egg
- 3 tablespoons hot sauce
- 1 1⁄2 cups flour
- 1⁄2 cup cornmeal
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon paprika
directions
- Drain the pickles, dust with flour and set aside. Marinade the thighs in pickle juice just to cover, and use a meat injector to plump them with pickle juice. Let stand for an hour.
- Mix remaining pickle juice, egg and hot sauce with a couple of tablespoons of flour, beat well and soak the chicken in that for a couple of minutes.
- Mix remaining flour, corn meal and seasonings together in a gallon zipper bag. Drain the chicken and shake in the bag of flour to coat. Shake off excess flour, and pan fry in shallow oil in a heavy skillet. Drain on a rack or on paper towels.
- Fry up the pickles when the chicken is completed.
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Reviews
-
Delicious! I used boneless, skinless chicken thighs, and they were done in no time. My favorite part were the fried dill pickles, LOL! The chicken turned out delicious and moist on the inside, and crispy on the outside. I fried mine in peanut oil....turned out amazing! The directions were a bit confusing, but luckily I figured it out. Thanks for sharing! Made for Zaar Cookbook Tag game. -
My fourteen year old sister went crazy for this.. She loves anything pickle
RECIPE SUBMITTED BY
TracyB
Fresno, CA
<p>Nutsy ol' bat married to the Mad Scientist of her dreams, with three kids (the oldest is on his own in another state-- but the Peanut Gallery, consisting of 21yo twin girls, is for sale at times. We keep trying to encourage our little birds to leave the nest, but it's easier to live with the parents). DH and I are adventurous in our life, so we'll try anything at least once. The Peanut Gallery has proven to being quite critical (unless potatos are involved), and it's difficult to cook for them; which is why a five-star recipe will be rare. They'd live on chicken nuggets, so it's not like they're gourmands. <br /><br />I've been cooking for the last 40 years, and I do admit, however, that we prefer spicy or savory foods. If a recipe looks like it would fit that category, then we'll try it -- but if I give it a 1 or 2 star rating, it's not the recipe's fault -- we're just not fans of bland.</p>
