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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 2 |
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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. Ingredients:
4 chicken thighs |
1 cup sliced dill pickles |
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:
1. 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.
2. 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.
3. 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.
4. Fry up the pickles when the chicken is completed.
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