Yummy Chicken Pickle Recipes

PICKLE CHICKEN

Steps:

• Preheat oven to 425°. In a large bowl, whisk together ⅓ cup olive oil, pickle juice, dijon, dill, garlic, and crushed red pepper flakes. Add chicken thighs and toss to combine. Marinate 20 minutes.
• In a large oven-safe skillet over medium-high heat, heat remaining oil. Add chicken thighs skin side-down and sear 2 minutes, then flip and cook 2 minutes more. Transfer to the oven and cook until no longer pink, 15 minutes more.
• Top with pickle chips and fresh dill before serving.

PICKLE-BRINED FRIED CHICKEN

Steps:

• Drain the juice from the jars of pickles into a baking dish or bowl. Add the chicken and flip to coat. Let brine, refrigerated, for at least 1 hour and up to 4 hours.
• Preheat the oven to 300 degrees F and line a baking sheet with a cooling rack. Fill a Dutch oven halfway with oil. Heat the oil over medium-high heat to 320 degrees F.
• In 3 bowls or baking dishes, set up a breading station. In the first dish, mix the flour with the salt, paprika and pepper. In the second dish, mix the hot sauce, mustard and eggs. Put the cracker crumbs in the third dish.
• Dredge each chicken piece first in the flour mixture, then in the egg mixture, then in the crackers. Place the breaded chicken pieces in the oil a few at a time. Don't overcrowd the pan; the pieces should not be touching in the oil. Fry, turning occasionally, until the chicken is a deep golden brown and fully cooked to 165 degrees F when checked with a thermometer, 5 to 6 minutes per side. Transfer to a baking sheet and place in the oven until ready to serve.

PICKLE-FRIED CHICKEN

Steps:

• Place chicken thighs in a resealable plastic bag; cover with pickle juice. Seal and refrigerate for 3 hours.
• Drain pickle juice from thighs. Cover chicken; refrigerate until ready to fry.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat 2 inches oil in a Dutch oven over medium-high heat to 350 degrees F (175 degrees C).
• Pour buttermilk and flour into 2 separate bowls. Season flour with salt and pepper. Dredge chicken in buttermilk. Toss in flour. Return to buttermilk and toss in flour a second time. Place chicken on a rack set over a baking sheet.
• Fill Dutch oven with as many thighs as possible without crowding. Cook at 350 degrees F (175 degrees C) until golden brown, 5 to 7 minutes per side. Place thighs on the baking sheet. Repeat until all pieces are fried. Transfer thighs to the oven.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, 5 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with a pinch of salt.

PICKLE BRINE CHICKEN

Steps:

• Whisk pickle juice, brown sugar, kosher salt, 1 teaspoon black pepper, and 1 pinch cayenne pepper together in a large bowl until sugar dissolves. Submerge chicken breasts in brine, using a plate or bowl to sink the breasts into the brine; refrigerate for 1 to 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken breasts from brine, discard the brine, and dry chicken breasts with paper towels. Brush each breast with olive oil and season each with salt, black pepper, and cayenne pepper.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, tent the plate with aluminum foil, and let chicken rest for 5 minutes.

TASTY CHICKEN PICKLE RECIPE

Steps:

• Boil the chicken in water separately and keep it aside.
• Keep some dry chillies, ginger garlic paste and fenugreek seeds aside for a rich paste later.
• Dry roast the spices in one pan (including the poppy seeds) for 5 mins and then add everything to the grinder and make a fine powder from these ingredients. It should give a strong aroma once crushed into powder form.
• Take oil in a pan, add ginger garlic paste, chilli powder, and turmeric, and then add the powder you made from all the dry spices. Cook them for 1 minute before adding the boiled chicken to the same vessel.
• Let it fry for a good 30 minutes and keep checking if the chicken is cooking uniformly on all sides. It should ideally turn into a brownish colour.
• In a separate pan, add some ghee, add the remaining fenugreek seeds, dry red chillies, ginger-garlic paste and chopped ginger, and cook for 1 minute until it becomes like a paste.
• Add the fried chicken to this paste and cook again for 20-30 mins.
• Ensure the oil from this mixture is present when you are done cooking.
• Add lemon juice to the entire thing, and let it cool.
• Put the chicken pieces in a clean, dry jar first and then add the oily spice mix all over the chicken.

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!

1 QUART YUMMY PICKLES

Steps:

• start with 1 jar at a time
• pack in jars whole cucumbers
• add 1 cup vinegar
• 1 tablespoon salt
• 2/3 teaspoon whole pickling spice
• 1/2 teaspoon powdered alum
• 1/2 teaspoon horseradih
• fill with cold water and seal
• DONT use until afteer 3 months
• then 24 hours before using
• drain and rinse in cold water
• slice pickles long ways
• in tupperware container.
• add 1 cup sugar to quart jar used
• and shake well.
• makes own juice
• and is now ready to eat.
• everything is cold DO NOT heat anything.
• i shake these in tupperware container alot of times to get sugar dissolved
• this is exactly as recipe is written.