Prep 1 hr
Cook 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.
- 4 chicken thighs
- 236.59 ml sliced dill pickle
- 473.18 ml pickle juice
- 1 egg
- 44.37 ml hot sauce
- 354.88 ml flour
- 118.29 ml cornmeal
- 2.46 ml garlic salt
- 2.46 ml black pepper
- 2.46 ml paprika
- 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.
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