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Pickle-Brined Fried Chicken Fingers

January 28, 2015 By Tekesha 10 Comments

pickle-brined fried chicken tenders

Don’t throw out that leftover pickle juice! As soon as I saw these on The Primitive Palate’s site, I knew I had to make them. I used seasoned almond flour as my breading instead of pork rinds and went with an Outback Steakhouse, blooming onion style dipping sauce instead of chipotle dip. The pickle flavor is so strong in the brine that it does a phenomenal job with really soaking into the chicken meat, even though the chicken only spends an hour in the brine. The meat is tender, the crust has a subtle crunch and the hot dipping sauce takes it to the next level. Frying them on the stove will get you a crisper coating, but the almond meal is also more likely to fall off a bit if you handle it too much. Baking them in the oven is much less labor-intensive. Either way, these will not last more than a few minutes on your Super Bowl party table!

4.0 from 4 reviews
Pickle-Brined Fried Chicken Fingers
 
Print
Prep time
1 hour
Cook time
20 mins
Total time
1 hour 20 mins
 
Chicken tenders brined in pickle juice and then fried in a light almond flour crust. Serve with spicy blooming onion dipping sauce.
Author: Tekesha @ EatMoreFoodProject
Serves: 4
Ingredients
  • 2 lbs chicken tenderloin strips
  • Pickle Juice
  • 1 cup mayonnaise
  • 2 tbsp reduced-sugar ketchup
  • 3 tbsp horseradish sauce
  • Juice of ½ lemon
  • Salt and pepper
  • 2 eggs, beaten
  • 1 cup almond flour
  • 2 tbsp celery salt
  • 2 tbsp paprika
  • 2 tbsp oil
Instructions
  1. Toss your chicken into a gallon-size plastic bad and add the juice from one jar of pickles. Brine the chicken in the juice for one hour.
  2. While chicken is brining, mix together mayonnaise, ketchup, horseradish sauce and lemon juice. Season to taste with salt and pepper and set aside.
  3. In a small bowl, combine two eggs.
  4. On a small plate, combine almond flour, celery salt and paprika.
  5. Drain the chicken and then dredge each piece in the egg mixture…
  6. followed by the almond flour mixture.
  7. Heat oil in a nonstick skillet and fry chicken in batches for 3 minutes per side. -OR- Bake at 350 degrees on a greased, foil-lined baking sheet for 20 minutes.
  8. Serve with pickles and horseradish dipping sauce.
Nutrition Information
Calories: 529 Fat: 29 Saturated fat: 5 Trans fat: 0 Carbohydrates: 19 Sugar: 5 Sodium: 1004 Fiber: 2 Protein: 51 Cholesterol: 197
3.2.2885

You’ll need:

  • 2 lbs chicken tenderloin strips
  • Pickle Juice
  • 1 cup mayonnaise
  • 2 tbsp reduced-sugar ketchup
  • 3 tbsp horseradish sauce
  • Juice of ½ lemon
  • Salt and pepper
  • 2 eggs, beaten
  • 1 cup almond flour
  • 2 tbsp celery salt
  • 2 tbsp paprika
  • 2 tbsp oil

These are my favorite pickles on earth!

pickle-brined fried chicken tenders

I just ate through the jar as I normally do and saved whatever juice was left when I finished it.

pickle-brined fried chicken tenders

Toss your chicken into a gallon-size plastic bad and add the juice from one jar of pickles. Brine the chicken in the juice for one hour.

pickle-brined fried chicken tenders

While chicken is brining, mix together mayonnaise, ketchup, horseradish sauce and lemon juice. Season to taste with salt and pepper and set aside.

pickle-brined fried chicken tenders

In a small bowl, combine two eggs. On a small plate, combine almond flour, celery salt and paprika.

pickle-brined fried chicken tenders

Drain the chicken and then dredge each piece in the egg mixture…

pickle-brined fried chicken tenders

followed by the almond flour mixture.

pickle-brined fried chicken tenders

Heat oil in a nonstick skillet and fry chicken in batches for 3 minutes per side.

pickle-brined fried chicken tenders

-OR-

Bake at 350 degrees on a greased, foil-lined baking sheet for 20 minutes.

pickle-brined fried chicken tenders

Serve with pickles and horseradish dipping sauce.

pickle-brined fried chicken tenders

Oh, God!

pickle-brined fried chicken tenders

Filed Under: Appetizers & Snacks

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Comments

  1. Sarah Burnett says

    January 28, 2015 at 7:22 AM

    They look awesome!

    Reply
    • Tekesha says

      January 28, 2015 at 7:28 AM

      Thanks, Sarah! Genius idea!! 😀

      Reply
  2. Adam J. Holland says

    January 30, 2015 at 6:54 AM

    I’ve noticed more and more pickle juice brining lately. It’s a great idea, and those chicken fingers look outstanding. (For some reason the “Oh God.” out there on its own struck me as funny.)

    Reply
    • Tekesha says

      January 30, 2015 at 6:59 AM

      Ha ha ha! That’s all that came to mind. Thanks, Adam! 😀

      Reply
  3. Martina says

    February 1, 2015 at 7:24 AM

    Such a great way to add a flavour boost to chicken. I love pickled cucumbers and I think it’s ingenious to use the juice for a marinade! Will definitely share this with my readers – Thanks!

    Reply
    • Tekesha says

      February 1, 2015 at 8:15 AM

      Thanks, Martina!! If you like pickles, you will love it! 😀

      Reply
  4. Sierra DC says

    April 5, 2020 at 9:20 PM

    Delicious! My family loved them. Can’t wait to make these again. Thanks T for the great recipe.

    Reply
    • Tekesha says

      April 5, 2020 at 9:24 PM

      I am SO happy you and your family enjoyed them, Sierra!! Stay safe! 😀

      Reply
  5. Bob says

    December 31, 2020 at 8:11 PM

    Pickle bad? Ever proofread?

    Reply
    • Tekesha says

      January 2, 2021 at 12:15 PM

      This gave me a chuckle. In your haste, you made your own error. For any future readers, the first step is to toss your chicken into a plastic BAG, not a plastic bad.

      Reply

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About Me

Hi, I'm Tekesha! I started this blog to chronicle my attempts to eat more "real" food -- the kind of items generally found in the perimeter of the supermarket. I take step-by-step photos of all the recipes on the blog, many of which are low in sugar.

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