FRIED PICKLE SAUCE RECIPES
PICKLE-BRINED FRIED CHICKEN SANDWICH RECIPE - NYT COOKING
Pointedly low-fuss and remarkably moist, this recipe gets its verve from pickles used two ways: Dill pickle brine seasons and moistens the chicken from the inside-out, while chopped pickles add zip to the coleslaw. Many fried chicken sandwich recipes use breasts, but thighs have more fat, which means they’re more flavorful and harder to overcook. The chicken also fries at a lower temperature, so it finishes cooking and its crust crisps at precisely the same time. The buttermilk is key to the crispness here, so avoid any substitutions. Paired with cornstarch, it forms a thick crust that shatters with each bite. This sandwich is best enjoyed immediately, with your favorite hot sauce and a pile of napkins.
Provided by Alexa Weibel
Total Time 45 minutes
Yield 4 sandwiches
Number Of Ingredients 15
Steps:
- Add the chicken thighs and 1/2 cup pickle brine to a resealable plastic bag and refrigerate at least 1 hour or up to 24 hours, turning the bag occasionally to marinate evenly.
- While the chicken marinates, prepare the pickle mayonnaise: Finely chop 8 dill pickle coins. In a medium bowl, whisk together the mayonnaise, capers and chopped pickles; season generously with salt and pepper. Refrigerate until ready to use.
- When ready to cook the chicken, pour the buttermilk into a wide shallow bowl. In a separate wide shallow bowl, add the flour, cornstarch, onion powder and 1 tablespoon each salt and pepper; whisk to combine.
- In a large Dutch oven or deep cast-iron skillet, add 2 inches of oil and, over medium-high, heat to 325 degrees, about 5 minutes.
- Working with one piece at a time, remove the chicken from the brine, transfer to the buttermilk and turn to coat. Lift chicken from the buttermilk, allowing the excess liquid to drip off, then add it to the flour mixture and turn to coat, patting extra flour mixture on top to ensure the chicken is well coated on all surfaces. Transfer to a plate and repeat with the remaining chicken.
- Working in two batches, add the chicken to the hot oil and cook, turning every 1 to 2 minutes, until crust is deep golden and chicken is cooked through, about 6 minutes total. Transfer to a paper towel-lined plate to cool and season with salt and pepper. (An instant-read thermometer inserted into the center of the thickest part of the thigh should read at least 165 degrees.) Repeat with the remaining chicken, adjusting the heat to ensure that the oil maintains a temperature of 325 degrees.
- Melt 1 tablespoon butter in a large, preferably nonstick, skillet over medium. Add 2 buns, split-side down, and cook until warmed and toasted, about 2 minutes. Repeat with remaining butter and buns.
- Make the coleslaw by tossing the cabbage with half of the pickle mayonnaise and season with salt and pepper. Slather the remaining pickle mayonnaise on the bottom of the buns and top with the chicken, red onion, remaining pickles and coleslaw. Serve with hot sauce, if using.
PICKLE-FRIED CHICKEN RECIPE | ALLRECIPES
Use brine left over from your favorite pickles to add flavor and keep your fried chicken moist.
Provided by Cally
Categories Fried Chicken
Total Time 3 hours 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 chicken thighs
Number Of Ingredients 7
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.
Nutrition Facts : Calories 369.3 calories, CarbohydrateContent 35 g, CholesterolContent 60.8 mg, FatContent 16.7 g, FiberContent 1.1 g, ProteinContent 18.9 g, SaturatedFatContent 3.9 g, SodiumContent 3053.2 mg, SugarContent 3 g
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Reviews 4.2
Total Time 1 hours 20 minutes
Category appetizer
Cuisine american
Reviews 4.2
Total Time 1 hours 20 minutes
Category appetizer
Cuisine american
- In a large mixing bowl, stir all ingredients together, except mayonnaise. Add mayonnaise, as needed, to thicken. Refrigerate until ready to serve.
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FRIED DILL PICKLES RECIPE | ALLRECIPES
Dill pickle slices are breaded, then deep fried in peanut oil. A great snack.
From allrecipes.com
Reviews 4.5
Category Appetizers and Snacks
Calories 173.2 calories per serving
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Reviews 4.5
Category Appetizers and Snacks
Calories 173.2 calories per serving
- Place the pickles carefully into the hot oil. Avoid over crowding by frying in several batches. Fry until pickles float to the surface, and are golden brown. Remove with a slotted spoon, and drain on paper towels.
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Fried pickles burst onto the food scene in the early 1960s, ready to take their rightful place in the culinary world. After the first printed recipe in the Oakland Tribune in 1962, this southern favorite spread like wildfire throughout the country. Over 50 years later, deep-fried pickle slices can be found at state fairs, food festivals, drive-ins, local restaurants, and homes alike. A versatile appetizer or side, this homemade fried pickles recipe pairs perfectly with a creamy Cajun dipping sauce made with the subtle, tangy taste of Duke’s Mayonnaise.
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Reviews 4
Total Time 35 minutes
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Reviews 4
Total Time 35 minutes
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Reviews 4.6
Total Time 54 minutes
Category main-dish
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Total Time 54 minutes
Category main-dish
- Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.
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Like deep-fried pickles? You'll love this unfried version even more. Dill pickle slices are coated with panko bread crumbs and spices, then baked until crispy. Dip them with ranch dressing for an appetizer you won't soon forget.—Nick Iverson, Denver, Colorado
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Reviews 5
Total Time 40 minutes
Calories 65 calories per serving
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Calories 65 calories per serving
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Did you like this recipe? Get your hands on my secret recipe for Popeyes Chicken Sandwich and other Popeyes dishes here. Source: More Top Secret Recipes by Todd Wilbur.
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Reviews 4.4
Total Time 43 minutes0S
Calories 687 calories per serving
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Reviews 4.4
Total Time 43 minutes0S
Calories 687 calories per serving
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PICKLE-BRINED FRIED CHICKEN WITH SPICY WHIPPED HONEY ...
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Our family has an annual fish fry that centers around my mom's recipe. I think she makes the finest fried fish around. It's flaky and flavorful with a golden cracker-crumb coating, and her homemade tartar sauce is a fitting complement.—Julie Jahnke, Green Lake, Wisconsin
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Reviews 3.8
Total Time 30 minutes
Category Dinner
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From tasteofhome.com
Reviews 3.8
Total Time 30 minutes
Category Dinner
Calories per serving
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Be the talk of the picnic this summer with this uniquely tangy take on a fried chicken. Brining the meat in pickle juice yields incredibly juicy chicken contrasting with the extra crunchy exterior--this meal is a labor of love that’s sure to impress
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Our family has an annual fish fry that centers around my mom's recipe. I think she makes the finest fried fish around. It's flaky and flavorful with a golden cracker-crumb coating, and her homemade tartar sauce is a fitting complement.—Julie Jahnke, Green Lake, Wisconsin
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Total Time 30 minutes
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From tasteofhome.com
Reviews 3.8
Total Time 30 minutes
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From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine american
Calories 529 per serving
Reviews 4
Total Time 30 minutes
Cuisine american
Calories 529 per serving
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