1/1 Photo of Roni's Pickle Chicken
1 hr 20 mins
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.
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Units: US | Metric
- 1Drain 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.
- 2Mix 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.
- 3Mix 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.
- 4Fry up the pickles when the chicken is completed.
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Nutritional Facts for Roni's Pickle Chicken
Serving Size: 1 (432 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 900.6
- Calories from Fat 300
- Total Fat 33.3 g
- Saturated Fat 9.1 g
- Cholesterol 250.9 mg
- Sodium 1376.5 mg
- Total Carbohydrate 98.6 g
- Dietary Fiber 6.0 g
- Sugars 1.8 g
- Protein 48.5 g
The following items or measurements are not included: