PICKLE BRINE DRINK RECIPES

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PICKLE-BRINED BAKED CHICKEN TENDERS - SKINNYTASTE



Pickle-Brined Baked Chicken Tenders - Skinnytaste image

These juicy, flavorful chicken tenders are marinated in pickle juice then breaded and baked in the oven or air fryer!

Provided by Gina

Categories     Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 8

12 (1 & 1/4 lbs) chicken tenders or skinless breasts cut into strips
1- 1/4 cup dill pickle juice (enough to cover the chicken)
1/2 teaspoon kosher salt and black pepper (to taste)
1 large egg (beaten)
1 large egg white
1/2 cup seasoned breadcrumbs
1/2 cup seasoned panko
cooking spray

Steps:

  • Place chicken in a shallow bowl and cover with pickle juice (enough to cover completely). Marinate in the refrigerator 8 hours.
  • After 8 hours, drain and dry the chicken completely on paper towels; discard marinade.
  • Preheat oven to 425F. Spray a large baking sheet with generously with oil.
  • Combine egg, egg white, salt and pepper in a medium bowl. In a shallow bowl, combine the bread crumbs and panko.
  • Dip chicken in the egg wash, then into the breadcrumb mixture and shake off excess.
  • Place the chicken onto the prepared baking sheet and spray the top generously. Bake in the lower third of the oven until the bottom is golden, 8 to 10 minutes. Turn and bake 6 minutes, until golden.
  • Air Fryer Directions:

Nutrition Facts : ServingSize 3 tenders, Calories 244 kcal, CarbohydrateContent 10 g, ProteinContent 37 g, FatContent 6 g, SaturatedFatContent 1 g, CholesterolContent 150 mg, SodiumContent 422 mg, FiberContent 1 g, SugarContent 1 g

20 CLEVER USES FOR THAT LEFTOVER PICKLE JUICE IN THE JAR



20 Clever Uses for That Leftover Pickle Juice in the Jar image

There’s nothing like crunching into a dill pickle — especially when they're homemade. Thankfully, they can be made in less than an hour with a little cucumber know-how and this easy recipe by Jenn de la Vega. They're easier than you think, and when you make this quick refrigerator pickle, there's no canning or special equipment required. The recipe is a Yummly original created by [Jenn de la Vega](https://www.yummly.com/dish/author/jenn%20de%20la%20vega).

Provided by Yummly

Categories     Appetizers

Total Time 45 minutes

Yield 8

Number Of Ingredients 10

6 cucumbers Kirby
2 teaspoons freshly ground black pepper
2 teaspoons ground coriander
2 bay leaves
4 garlic cloves minced or grated
4 heads fresh dill can substitute 4 sprigs fresh dill leaves or 1 Tablespoon dried dill seed
2 cups white vinegar 5% acidity
2 tablespoons kosher salt
2 cups water
1 teaspoon red pepper flakes

Steps:

  • Scrub the cucumbers with a vegetable brush under cold, running water. Slice off the stem end on each cucumber. Slice each cucumber into 1/4” chips or into spears, as desired.
  • Divide the pepper, coriander, bay leaves, garlic and dill between two clean pint jars (you can also place it all into one 1-quart jar). Pack the cucumbers into the jars, making sure they fit tightly and are lined up so there are no big gaps. Lightly rap the jar on the counter to help the ingredients settle into the jar.
  • In a small saucepan, bring the white vinegar, salt, water, and red pepper flakes to a boil. Stir to dissolve the salt completely.
  • Pour the brine into the jars and set aside to cool for 10 minutes.
  • Place the lids on the jars and place in the refrigerator for at least 30 minutes and up to overnight to pickle, shaking the jar occasionally to redistribute the spices. The pickles will last up to 2 weeks in the refrigerator.

Nutrition Facts : Calories 50 calories, CarbohydrateContent 10 grams, FiberContent 3 grams, ProteinContent 3 grams, SodiumContent 1810 milligrams, SugarContent 5 grams

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