Chicken that has been brined in pickles goes well with garlic fries that are crispy and a spicy pickle dip.
Ingredients: 4 boneless, skinless chicken breasts. 1 cup dill pickle juice. 1 cup all-purpose flour. 2 eggs. 1 cup breadcrumbs. 1 teaspoon paprika. 1 teaspoon garlic powder. Salt and pepper to taste. 4 large potatoes, cut into fries. 4 cloves garlic, minced. 2 tablespoons olive oil. 1/4 cup grated Parmesan cheese. 1/2 cup mayonnaise. 2 tablespoons sriracha sauce. 1/4 cup finely chopped dill pickles.
Instructions: Place chicken breasts in a shallow dish and cover with pickle juice. Marinate in the refrigerator for at least 1 hour. Preheat oven to 425F 220C. Line a baking sheet with parchment paper. In three separate shallow dishes, place flour seasoned with paprika, eggs beaten, and breadcrumbs mixed with garlic powder. Remove chicken from pickle juice and pat dry with paper towels. Dredge each chicken breast in flour, then dip in egg, and coat with breadcrumbs. Place breaded chicken breasts on the prepared baking sheet. Season with salt and pepper. Bake for 25-30 minutes or until chicken is cooked through and golden brown. While the chicken is baking, toss potato fries with minced garlic, olive oil, Parmesan cheese, salt, and pepper. Spread evenly on a separate baking sheet lined with parchment paper. Bake fries for 20-25 minutes, flipping halfway through, until golden and crispy. In a small bowl, mix mayonnaise with sriracha sauce and chopped pickles to make the spicy pickle dip. Serve pickle chicken with garlic fries and spicy pickle dip on the side. Enjoy!
Prep Time: 70 minutes
Cook Time: 50 minutes
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