Pickle Fried Chicken
By Katherine OwenMarch 2, 2025
Pickle Fried Chicken: Crispy, Tangy Perfection
As a pickle lover, this is a must.The magic lies in the dill pickle brine, which tenderizes the chicken and infuses it with a tangy flavor that shines through every bite. Coated in a perfectly seasoned corn flake crust, these chicken tenders deliver crunch without the need for deep frying. Whether baked in the oven or air-fried, this recipe is a healthier alternative that doesn’t compromise on taste. For an extra kick, drizzle with optional hot honey, or serve it on the side for dipping.
Brining with Pickle Juice
Brining works by using salt to dissolve protein fibers in the chicken, allowing it to absorb and retain more water. This prevents excessive protein contraction during cooking, keeping the meat juicy and tender. The acidity in pickle juice adds an extra layer of flavor while further breaking down proteins for enhanced tenderness, making the brine a powerful tenderizing and flavoring agent.
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Soaking in Buttermilk
Buttermilk tenderizes chicken with its lactic acid, which gently breaks down muscle proteins to create a softer, more tender texture. The combination of mild acidity and salt (if added) enhances this process, making the chicken even juicier. Additionally, the creamy consistency of buttermilk helps the breading cling more effectively, ensuring a crispy, well-coated crust.
What You’ll Need
To make this recipe a breeze, have these tools handy:
- Air Fryer (optional): Perfect for ultra-crispy results.
- Baking Sheet & Parchment Paper: For baking the tenders evenly.
- Spray Oil: Key for achieving a golden crust when baking or air-frying.
- Mixing Bowls: For marinating and the breading station.
- Meat Thermometer: Ensures chicken is cooked to a safe internal temperature of 165°F.
Recipe Information
Prep Time: 14-6 hours (marinating)
Cook Time: 20-25 minutes
Yield: 4 servings
Ingredients
- Chicken Marinade
- 1 lb chicken tenders
- 1 ½ cups dill pickle brine
- ½ tsp grainy mustard
- 2 cloves garlic, smashed
- 1 tbsp fresh dill, chopped
- Breading Station
- 1 ½ cups buttermilk
- 2 cups corn flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 2 cups corn flakes, crushed
- Salt and pepper, to taste
- Optional Toppings:
- Pickles
- Hot Honey
Instructions
Prepare Dough:
In a large bowl, combine flour, salt, and instant yeast. Gradually add warm water and mix until a soft dough forms. Knead for 5-7 minutes until smooth.
First Rise:
Place dough in an oiled bowl, cover, and let rise for 1 hour, or until doubled in size.
Shape Flatbreads:
Preheat oven to 450°F. Divide dough into 6 pieces and roll each into a thin round on a floured surface.
Add Toppings:
Brush each dough round with olive oil and sprinkle generously with za’atar spice blend.
Bake:
Place flatbreads on a baking sheet and bake for 10-12 minutes, or until golden and crispy.
Serve:
Serve warm with hummus or labneh for dipping. Enjoy the aromatic and flavorful crispiness of these za’atar flatbreads!
chefs notes
- For extra flavor, mix some minced garlic into the olive oil before brushing.
- Let the dough rest for a few minutes after rolling to prevent shrinkage.
- Use a pizza stone for an even crispier crust.
- Leftover flatbreads can be reheated in a dry pan to restore crispiness.
