This is one of my new and all time favorite recipes! It started with another recipe that I have adapted to better fit my tastes and sustainability. The first couple of times I made it, I bought a jar of dill pickles, dumped them out, and brined the chicken in the sauce. That leaves a lot of pickles to be worked with with out the brine to keep them in. I mean you could make Molly Yeh's Fried Cheesy Pickles (recipe is in her first cookbook) with them, but I discovered that I could buy pickle juice on Amazon. Problem Solved! The best tweak to this recipe has been my recent Christmas Gift: A Ninja Air Fryer. It's a brilliant bad ass of a genius kitchen device I highly recommend. Anyway, enough talk and story telling, here is the recipe.
Ingredients
1 lb Chicken Breast, cut into tenders (you may want to make more like literally for lunch the next day or snacks. It's addictive!)
1/2 to 1 cup Flour seasoned with salt and pepper (more as needed)
Pickle Juice (from a jar or bottle, enough to cover the chicken)
1 large egg (or more as needed)
1 cup unseasoned Panko (again more as needed)
2 Tablespoons Trader Joe's Seasoning in a Pickle (Trader Joe's has currently discontinued it but you can find more options here)
Dill Dip for serving (there's lots of recipes out there but we bought Marzetti's)
Process
- Prepare chicken tenders and soak in pickle juice for several hours if not overnight.
- When ready to make dinner, combine the Panko with the seasoning in a glass pie plate.
- Place flour in a pie plate.
- Place the egg in a bowl and beat with a whisk.
- Working one piece of chicken at a time, drench the chicken in the flour, then the egg, and then the Panko.
- Place chicken pieces on rack chosen from your air fryer.
- Lightly spray with Canola or vegetable oil.
- Bake in Air Fryer, set at 400 degrees, for 5 to 6 minutes.
- Flip chicken and air fry for another 5 to 6 minutes.
- Serve with dill dip and a side salad. Enjoy!
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