Pickle-Brined Fried Chicken Fingers

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

 

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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

• 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!

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

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.

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

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

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

followed by the almond flour mixture.

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.

Serve with pickles and horseradish dipping sauce.

Oh, God!