Add flour and toss to coat with tongs or by hand. Place the tenders in a large mixing bowl. Remove the chicken tenders from the brine and pat dry with a paper towel. Transfer the breadcrumbs back to the shallow dish and allow to cool. Continue to stir and toast the breadcrumbs until golden brown. Add the seasoned bread crumbs and toss in oil. Heat olive oil in a skillet over medium heat. In a shallow dish, combine panko, sesame seeds, salt, mala spice, and white pepper. Preheat oven to 425 degrees and line a large rimmed baking sheet with parchment paper. Seal or cover and refrigerate for at least 2 hours and up to 18 hours. Make the sure the chicken is fully submerged in the brine. In a large resealable bag or container with a fitted lid, combine the pickle brine and chicken tenders. We love Sonoma Brinery (not sponsored, just really enjoy them)! So use the brine from your favorite jar of pickles. Your choice of pickle brine is pretty important since it’s the main flavor here. I haven’t tried wings yet, but I might attempt that soon. Deep fry is also an option too! You can also use chicken breast (I made little pickle brined chicken nugs once by cutting the breast into cubes) or thighs. I love to coat it in panko and bake them, but that doesn’t mean you can’t simply grill or pan fry these babies without a coating. Is there such thing as a perfect book?Īnyways, back to the recipe! The fundamentals of this recipe is chicken and pickle brine. It seems like every time I look at it I notice another thing I want to fix or change. So I’ve been reviewing the book a million times trying to catch anything amiss. The cookbook is going to the printers today!!!!! omg. I actually just made a batch a few days ago and have been eating them for lunch the last 3 days! I’m thankful for their presence because I haven’t had much time to prepare quality meals all week. Doesn’t that plate of chicken tendies just make you smile? I’ve been obsessed with brining chicken in pickle juice for the last few months, it’s nothing new, but I love how much flavor it gives the chicken and I’ve never had tenders this tender.
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