Tasty Chicken Pickle Recipes

DILL PICKLE CHICKEN RECIPE

Steps:

• Place chicken and dill pickle juice in a ziplock bag. Remove as much air as possible and move chicken around to coat in pickle juice. Marinate in the refrigerator for 8 to 12 hours.
• After marinating, remove chicken from pickle juice and dry the chicken on paper towels. Discard any leftover pickle juice.
• Preheat oven to 425°F. Line a large baking sheet with parchment paper or place a wire cooling rack on a rimmed baking pan for crispier all around chicken.
• Whisk together eggs and milk in a medium sized bowl. In a large shallow bowl, combine breadcrumbs, panko bread crumbs, salt and pepper.
• Dip chicken breasts in the egg mixture, then into the breadcrumb mixture and shake off any excess.
• Place the chicken onto the prepared baking sheet and spray both sides with olive oil cooking spray.
• Bake for 10 minutes and then flip and continue to bake for approximately 8 minutes more. You want your chicken to be golden brown and cooked through with an internal temperature of 165°F.

YUMMY CHICKEN PICKLE

Steps:

• Heat the oil in a deep pot, lower the heat and put the fennel seeds plus cloves.
• Cover the lid and allow the seeds+cloves to crackle a bit.
• Now open the lid and add chopped onion and garlic.
• Let them go deep brown.
• Now add all the spices and the salt.
• Saute a little.
• Add cubed chicken breasts and saute for 4 minutes till raw smell is gone.
• Add atleast 21/2 cups of water, cover the lid and allow to simmer on medium heat till chicken is tender and flavours mix.
• Approx.
• 20 minutes.
• Open the lid.
• Add tomato puree and one small piece of mango pickle and increase the heat to full.
• Let the dish boil uncovered for 2 minutes.
• There should not be much of water at this stage.
• The gravy should be thick.
• Remove from heat and serve with steamed rice, pasta, noodles or breads.
• You may garnish with finely chopped coriander leaves.
• Little spicy!

RONI'S PICKLE CHICKEN

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.