Air Fryer Dill Pickle Chicken

 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

1. Prepare chicken tenders and soak in pickle juice for several hours if not overnight. 
2. When ready to make dinner, combine the Panko with the seasoning in a glass pie plate. 
3.  Place flour in a pie plate. 
4. Place the egg in a bowl and beat with a whisk. 
5. Working one piece of chicken at a time, drench the chicken in the flour, then the egg, and then the Panko. 
6. Place chicken pieces on rack chosen from your air fryer.  
7. Lightly spray with Canola or vegetable oil. 
8. Bake in Air Fryer, set at 400 degrees, for 5 to 6 minutes. 
9. Flip chicken and air fry for another 5 to 6 minutes. 
   
   
   
   
10. Serve with dill dip and a side salad. Enjoy!
    

 

Oven Fried Chicken Tenders

My dear husband found this recipe to make for me while caring for our colicky middle child. The recipe uses no eggs (for once) so it's OK for those allergic. It does use a lot of butter, so it's not necessarily heart healthy. What it is is a kid and party favorite, versatile, and easy to modify or use as appetizers for a large group or kids party. Made with love for all to enjoy!

Oven Fried Chicken Tenders
Serves a family or a party of 12 children
takes 30 to 45 minutes

2 pounds boneless skinless chicken breasts, or chicken tenders
1.5 sticks melted butter
a dash of salt
and a sprinkle of pepper
6 cups coarsely crushed flake cereal of your choice (we have used corn flakes, Total and special K)

Serve with ranch dressing, ketchup, honey mustard - you choose!

Process

1. Preheat oven to 425.
   
2. Butter 2 large baking pans
   
3. Gently pound chicken with tenderizer or a rolling pin
   
4. Cut chicken into strips 1/2 inch wide.
   
5. Stir melted butter, salt and pepper in a shallow bowl or pan.
   
6. Put crushed cereal in another pan.
   
7. Using one chicken strip at a time, dip into the butter and then dredge into the cereal flakes. Press flakes firmly to adhere.
   
8. Transfer coated strips to baking pans.
   
9. Bake, switching pans positions once or twice, until cooked completely roughly 15 to 20 minutes. Remove from oven to cool slightly.
   
10. Transfer chicken to wire racks- crust will firm as it cools.
    

Enjoy this scrumptious and buttery delight!