Pickle-Brined Pan-Fried Chicken

Tuesday, November 26, 2019 Cooking  No comments

 

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Pickle-Brined Pan-Fried Chicken

This simple recipe  will soon be a favorite for you to prepare . The surprise ingredient is dill pickle juice. It makes for  tender and juicy pieces of chicken

Pickle-Brined Pan-Fried Chicken

This simple recipe  will soon be a favorite for you to prepare . The surprise ingredient is dill pickle juice. It makes for  tender and juicy pieces of chicken

Pickle-Brined Pan-Fried Chicken

Pickle-Brined Pan-Fried Chicken

Pickle-Brined Pan-Fried Chicken

This simple recipe  will soon be a favorite for you to prepare . The surprise ingredient is dill pickle juice. It makes for  tender and juicy pieces of chicken. The panko breading gives each piece a great crunch. Chicken has great nutritional value, its  delicious mild flavor is one most people seem to never get enough of. Whether it is broiled, roasted, baked , grilled or fried , that same satisfying taste is there.

4 skinned and boned chicken breasts (about 1 3/4 lbs.)

2 cups dill pickle juice

1/4 cup all-purpose flour

2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

2 cups panko (Japanese breadcrumbs)

2 large eggs

Canola oil

Fresh lettuce leaves and lemon wedges for garnish before serving

Place chicken breasts between 2 sheets of heavy-duty plastic wrap or waxed paper, and flatten to a 1/4 inch thickness using the flat side of a meat mallet or rolling pin.Place chicken in a large zip-top plastic freezer bag. Add pickle juice to bag; seal bag and turn to coat. Chill for 8 hours.

Remove chicken from pickle, discarding pickle juice brine. Pat chicken dry with paper towels.

Preheat oven to 200 degrees. Whisk together flour, 1 tsp. salt, and ground pepper in a shallow dish.

Whisk together panko and remaining 1 tsp. salt in another shallow dish. Whisk eggs in  a medium bowl.

Dredge chicken in flour mixture, shake off excess mixture. Dip in egg; dredge in panko mixture, patting firmly to adhere. Place chicken on waxed paper.

Pour Canola oil to depth of 1/4 inch into a large skillet; heat over medium high heat. Fry chicken, in batches, 3 minutes on each side or until golden brown and desired degree of doneness. It usually takes 6 to 8 minutes for the doneness I prefer.

Transfer Pickle-Brined Pan-Fried Chicken to a wire rack set in a jelly roll pan. Keep warm  in the 200 degree oven until ready to serve. Serve  with an arugula salad and lemon wedges . Place the beautiful golden browned  chicken on a serving platter. Recipe serves : 4 . Total prep time:  8 hours,   25 minutes.  Enjoy!

 

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