Brined and Breaded Chicken Fingers

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.

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Zwei:  Get some flower, egg wash, and Panko breadcrumbs.

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C: Pat your chicken dry.
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Cuatro: Flour dusting
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Cinq: Egg bathCAM00718

Šestý: Coat evenly in breadcrumbsCAM00719

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.

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Now, we wait. Archer and beer help.
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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.
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Pair with spicy Whataburger ketchup for best results.
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15 thoughts on “Brined and Breaded Chicken Fingers”

    1. 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.

  1. 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.

    1. 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.

    1. 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!

        1. That's going to require a disclaimer*.

          *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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