Sounds disgusting…but tastes DELICIOUS!
I was told about this recipe while on a mini vacation to Winnfield, LA. If you don’t know where that is, google it…because there is nothing located nearby that anyone would know about and I could explain where it is. It’s one of those “blink and you missed it” kinda towns.
Anyway…we were down there for Uncle Earl’s Hog Dog Trials and met up with some friends who were cooking. He pulled out a jar that had green liquid and some type of meat in it, and I instantly cringed and hesitantly asked “what is that?!” At first, he told me it was possum….and that was it for this girl. But, he laughed and said it was pickle chicken. I had never heard of it, but was intrigued nevertheless. I did a little research, and it turns out that a lot of people brine their chicken in pickle juice before frying, and it’s AMAZING. Chick-fil-A is said to marinate their chicken nuggets in pickle juice and seasonings before frying, and after doing this myself, it tastes so similar to their chicken it’s scary. So, I thought I’d share the recipe with you fine people!
You’re gonna need:
- Pickle Juice (I used just leftover dill pickle juice…I keep a bunch of it on hand)
- sliced chicken (I used breast tenderloins cut into smaller pieces)
- sour cream (bear with me on this one!)
- garlic powder/garlic salt
I cut up my chicken and drop it in the jar of pickle juice and let it marinate for AT LEAST 24 hours. some people only do it for 8 hours, some for 2-3 days. I opt for 48 hours if possible, but I’ve done both and it turns out pretty good either way. Twist the lid back on and leave it alone!
(Chicken Marinating in large pieces)
Once the chicken has been sitting in the pickle juice for the desired amount of time and you’re ready to cook, I get my dredging station ready.
First, I get my cast iron skillet on the stove with your desired amount of oil, I typically eyeball it and get enough oil to cover the chicken pieces half way. I get that heating up while I prep everything else.
In a large bowl, I mix my flour, salt, pepper, garlic powder, and a dash of Lowry’s seasoning salt.
(Flour with all my seasonings)
In a smaller bowl I mix 2 parts sour cream, 1 part pickle juice, or just enough to slightly thin the cream out…this will be the only way you want to fry food after this, I promise!
(sour cream + pickle juice dredge)
Drop your chicken bites in the sour cream mixture and coat evenly. Then, into the flour it goes! Make sure and coat all of your chicken, the sour cream will help keep it all sticking really well, better than any milk/egg mixture I’ve used.
(couldnt get a picture of this, my hands were in flour at the time)
Once the oil is nice and hot, drop the chicken in and fry it til it’s golden brown! That’s it people! I even did some “Naked Tenders” without the batter and it was great too.
I usually serve this with all the fixings, potato salad and baked beans, or mashed potatoes and gravy and veggies…but you can serve it however you want! I’ve made this several times for hubby and he LOVES it. Definitely a keeper recipe!
(Chicken with rice and gravy, english peas and corn)
Try it and let me know how it turns out for you guys and gals!! 🙂