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Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Pickle-Brined Fried Chicken and Pickles
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- Level: Intermediate
- Total: 2 hr
- Active: 1 hr 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1181
- Total Fat
- 89 g
- Saturated Fat
- 11 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 26 g
- Cholesterol
- 120 mg
- Sodium
- 2317 mg
Pickle flavor takes center stage in this playful take on chicken fingers. Pickle-brined chicken tenders are coated in a crunchy crust and deep-fried alongside pickle planks, then served with a tangy, herby pickle ranch for dipping. The fried pickles end up about the same size and shape as the tenders, making the dish a delicious grab bag of crispy, crunchy, briny fun.
- Level: Intermediate
- Total: 2 hr
- Active: 1 hr 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1181
- Total Fat
- 89 g
- Saturated Fat
- 11 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 26 g
- Cholesterol
- 120 mg
- Sodium
- 2317 mg
Ingredients
Tenders:
Pickle Ranch:
Pickle Salt:
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Directions
Special equipment:
a deep-fry thermometer- For the tenders: Place a large sieve over a 2-cup liquid measuring cup. Pour the pickles and their brine into the sieve, reserving the pickles and brine separately. You should have about 2 cups brine.
- Pat the chicken tenders dry and transfer them to a medium bowl. Season with 1 teaspoon kosher salt and several grinds of black pepper. Measure 1 cup of the pickle brine and add it to the bowl along with the hot sauce and garlic. Toss to coat. Cover and refrigerate for 1 hour.
- Make a dredge by whisking the flour, cornstarch, baking powder, dried dill, garlic powder, coriander, mustard powder, 1 teaspoon kosher salt and several grinds of black pepper together in a medium bowl. Drizzle in 1/3 cup pickle brine and stir vigorously with a rubber spatula until small shaggy clumps form.
- Pour the remaining pickle brine into a separate medium bowl and whisk in the eggs until smooth.
- Meanwhile, make the pickle ranch: Stir the sour cream, mayonnaise, chopped pickles, pickle brine, vinegar, garlic powder, coriander and 1/2 teaspoon kosher salt together in a medium bowl. Stir the chives, parsley and dill together in a small bowl; reserve 1 teaspoon of the herbs for serving and stir the remaining herbs into the ranch. Cover and refrigerate until ready to serve.
- Make the pickle salt: Stir 1/2 teaspoon kosher salt and the dried dill together in a small bowl. Set aside.
- Line a baking sheet with paper towels. Arrange 8 pickle planks on the baking sheet. Remove the chicken from the brine and arrange alongside the pickles. Pat both the chicken and pickles very dry.
- Working one at a time, coat each pickle slice and chicken tender in the flour mixture, shaking off any excess. Dip in the egg mixture, letting the excess drip off, then return to the flour mixture, turning to coat well and pressing to adhere. Transfer to a clean baking sheet and let sit uncovered for 15 minutes to help the coating set.
- Meanwhile, fill a medium Dutch oven or other heavy-bottom pot with 2 to 3 inches of canola oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F.
- Carefully add the pickles to the hot oil, working in batches if necessary to avoid overcrowding the pot. The oil temperature will drop; adjust the heat as needed to maintain 330 to 340 degrees F. Fry until golden brown and crisp, 4 to 6 minutes. Use tongs or a spider to transfer the pickles to a clean wire rack set over a baking sheet to drain. Sprinkle with pickle salt.
- Return the oil to 350 degrees F. Working in 2 batches, carefully add the chicken and fry, turning occasionally, until golden brown, crisp and cooked through, 6 to 7 minutes. Transfer to the rack and sprinkle with pickle salt.
- Top the pickle ranch with the reserved herbs. Serve the fried pickles and chicken tenders with the ranch for dipping and hot sauce on the side.
