Howdy, Citizens. This has been sitting in drafts since June 10th, and I'm very work-averse at the moment, so I'm gonna finish this up. My pickle juice brined Chicken Fingers await.
One: Get a jar of pickles and consume them. Save the juice. Put chicken in juice. Leave overnight.
Zwei: Get some flower, egg wash, and Panko breadcrumbs.
Šestý: Coat evenly in breadcrumbs
I'm out of languages: Arrange on a sheet and bake. I honestly have no idea what I baked these at. 375F? Sure why not.
Now, we wait. Archer and beer help.
The chicken stayed very nice and moist. I would have liked a bit crisper coating though. Maybe a quick pan-fry might have been necessary.
I'm aware of the benefits of brining ... but pickle juice?
See step "Now" for explanation. 😉
I enjoyed this Mags. Thanks.
dido
A) Don't have to make my own brine
2) Pickle juice doesn't go to waste
Next I hope to try with the juice of the spicy pickles we have, soon as they're empty.
I usually only need a few flecks of pickle juice.
I think that is the method used by such places as Popeye's.
For a breading of that type, while not being the healthiest option, I strongly recommend pan frying. You'll get a nice, crispy outside that way.
Ideally, I'd have a deep-fat fryer in my kitchen, because I'm not a healthy eatin' type of person. But evidently FW doesn't want me keeling over at 35, so oven-baked it was.
I would say I've been eating fried food all my life and I'm fine, but I'm not 35 yet.
Regarding step zwei: can it be any kind of flower? I usually prefer daffodils for breading. 😉 😉 😉
Just make sure that
A) You're not allergic, and
2) No thorns
I did that for Cuatro as well, but caught myself. Still batting .500!
It's a half-baked chicken recipe!
That's going to require a disclaimer*.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
I love this exchange so much.
Aye. Well done, especially Twayn.