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: [‘chicken thighs’, ‘dill pickle’, ‘pickle juice’, ‘egg’, ‘hot sauce’, ‘flour’, ‘cornmeal’, ‘garlic salt’, ‘black pepper’, ‘paprika’]
Quantity of 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”]
Number of Servings: 2
Steps: [‘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.’]