Dill Pickle Faux-Fried Chicken

I love looking at the Cooking for your Family board over at Babycenter. They have a recipe review thread where everyone reviews the recipes they made. It's a great way to find new ideas. Well, one lady posted that she had made this recipe for Dill Pickle Faux-Fried Chicken which is from A Good Appetite. I was really happy with this recipe! The kids loved it! Definitely something different to do with chicken and a good way to use up that pickle juice.

I did the recipe a bit different but not much. For the original recipe, click on the link above. Here's what I did....

Dill Pickle Faux-Fried Chicken

2-4 cups of pickle juice
6 boneless, skinless chicken breasts
4 cups of Pepperidge Farms Herb Seasoned Stuffing mix
1/2 cup of grated Parmesan cheese (you could use more or less if you wanted)
2 eggs

Marinate chicken breasts for at least 2 hours (I did all day) in the pickle juice.

Preheat oven to 375 degrees. Prepare a cookie sheet lined with foil and then place a greased cooling rack on top of the foil. Remove chicken from the marinade. Discard remaining marinade. Dry chicken and set aside. In a pie plate or other dish, crack two eggs and mix well. In another dish, add the stuffing mix and cheese. Mix well. Dredge chicken in the egg and then into the dry mix and place on the cooling rack/cookie sheet. Bake for 30-45 minutes or until chicken is cooked through. Flip over halfway through cooking to crisp both sides.

I served with mashed potatoes, corn and green beans. Very delicious!

I do want to add that you could taste the pickle taste in the chicken. Not in a bad way but in a different, good way. However, if you're not a fan of pickles you may not enjoy this recipe. If you didn't marinate it as long as I did it might not take on a strong flavor though. I let mine marinate all day.

Happy eating!

Comments

Patricia @ ButterYum said…

Interesting recipe... kind of reminds me of something from Chick-fil-A.

:)
ButterYum

August 25, 2011 at 6:17 AM

Duggar Family Tater Tot Casserole

Nov. 2020 update: Hi all! I am updating this recipe as it has changed for us over the years. Also, I am featuring it over on my new YouTube Channel Faith, Food and Family ! Make sure to check that What's for Dinner video out. Updated recipe: Tater Tot Casserole Ingredients: 1 pound of ground beef, cooked 1 32 oz bag of tater tots 1 cup of milk 2 cans of cream of chicken soup (you can use a mix or chicken and mushroom, chicken and celery, or whatever combo you like) 1 cup of shredded cheese of your choice (I usually use cheddar or triple cheddar) Preheat your overn to 350 degrees. In a bowl, combine the 2 cans of cream of chicken soups and the milk. In a 9x13 pan, spread cooked hamburger meat evenly on the bottom. Pour tater tots on top and distribute evenly. Pour soup/milk mixture on top and bake for about an hour. When it is hot and bubbly, remove from oven and add shredded cheese. you can use more that a cup if you like. Place back in the oven for about 5 mi...

Lemon Chicken Artichoke Soup

There is a take and bake place in town that has the most amazing lemon chicken artichoke soup. I decided to try to make a copy of it at home. This soup isn’t exactly like the one at the local shop here, but it’s close. This recipe is so good and highly addictive! I encourage you to try it as soon as you can! Lemon Chicken Artichoke Soup Ingredients: ½ stick of butter 1 tbsp oilive oil 5 cloves of garlic, minced 2 yellow onions, diced 2 12oz jars of quartered artichoke hearts in water (drained, rinsed and diced) 2-3 lemons 2-3 cups of cooked chicken breasts, diced 1 tsp of dried oregano 8 cups of reduced sodium chicken broth 2 cups of half & half Salt and pepper to taste In a 5-6 qt. stockpot over medium heat, melt butter and add the olive oil. Sauté the onions until translucent, add the garlic and then cook for a minute more. Add the artichoke hearts and salt and pepper if desired and cook for 3-5 minutes. Next, add your chicken stock. Allow this to come to ...

Smoked Gouda Stuffed Meatloaf

Do you buy ground beef or have your meat gound up fresh? I love to have ours ground up fresh. It's the only way I buy it. I usually use sirloin tip or london broil, and have used a couple of other cuts before too. I just watch for it to go on sale. Sirloin tip was on sale this time and I decided to make meatloaf again. I wanted something different for this one, so I thought why not stuff it with smoked gouda cheese! This was really good. Hope you enjoy it as much as we did! Smoked Gouda Stuffed Meatloaf 2 tablespoons butter 2 onions, diced 5 cloves of garlic, minced ½ cup of ketchup (I used just a tad less than ½ cup) ¾ cup of breadcrumbs 1 teaspoon of thyme 2 eggs 2 pounds of ground beef 1/3 pound of smoked gouda, cut into sticks (like cheese sticks only smaller) Preheat your oven to 350 degrees. In a sauté pan over medium heat, melt butter and then add the diced onion. Sauté until translucent. Add the minced garlic, allowing it to cook for a minute or two. ...

Faith, Food and Family

Search This Blog