Foodie Friday: Crispy Dill Pickle Chicken

We made it, dear reader. Friday is here, and we are on the cusp of a beautiful weekend in Western Pennsylvania. I am looking forward to a weekend filled with outdoor tasks. Today, I am finally going to give my chicken coop a good cleaning, spraying it for mites, vacuuming out all the dust from the cracks and crevices, and refreshing my nesting boxes. The Bean and I are going to clean the car on Saturday. This task is long overdue. I am also going to help The Bibbed Wonder remove the last arborvitae in the yard, remove the stumps from the others we lost last spring, and prepare for planting Eastern Redcedars to take their place as a windbreak. I've chosen the Eastern Redcedar because it is native to Pennsylvania, provides winter bird feed, and will provide an evergreen screen from gusting winds. I am certain we will all work up an appetite this weekend. 

Tonight, I am trying a new recipe. Our dear friend, Jenna, is coming over for dinner. Jenna loves dill pickles, so I am making her Dill Pickle Chicken. This recipe requires a bit of preparation: marinate the chicken in pickle juice for at least 1 hour and up to 4 hours. However, once the chicken is marinated, the recipe is rather straightforward. I found this recipe on Pinterest. It can be found at Epicdishes.com. 

I have been waiting for my friend to visit so we can try this recipe, and I am greatly looking forward to it. I hope you enjoy it too. Crispy Dill Pickle Chicken is what is for dinner on the farm tonight. 

Crispy Dill Pickle Chicken

Ingredients:

Dill Pickle Sauce

• 1/2 cup mayonnaise
• 1/4 cup sour cream or plain Greek yogurt
• 1-2 finely chopped dill pickles (or cornichons)
• 1 tablespoon fresh chopped dill (or 1 tsp dried dill)
• 1 minced garlic clove
• 1/4 cup pickle brine (from the jar)
• Pinch of salt and pepper to taste
• Optional: A dash of hot sauce, chives, or Dijon mustard

Directions:

1. Combine: In a small bowl, whisk together the mayonnaise, sour cream (or yogurt), minced garlic, chopped pickles, fresh dill, pickle brine, salt, and pepper.
2. Mix Well: Stir until all ingredients are thoroughly combined, and the sauce is smooth and creamy.
3. Chill: For the best flavor, cover and refrigerate for at least 15-30 minutes to let the flavors meld.
4. Serve: Drizzle generously over your hot, crispy chicken, or serve on the side for dipping. 

Ingredients for the chicken:

• 4 boneless, skinless chicken breasts
• 1 cup dill pickle juice (from a jar of pickles)
• 1 cup seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup all-purpose flour
• 2 large eggs, whisked
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• salt and pepper,the  to taste
• cooking oil, for frying

Directions:

• Place chicken breasts in a shallow dishop bag. Cover with dill pickle juice and marinate in the fridge for 30 minutes to 2 hours.
• Set up three shallow dishes: flour mixed with garlic powder, onion powder, paprika, salt & pepper; whisked eggs; and Parmesan mixed with breadcrumbs.
• Remove chicken from brine and pat dry. Dredge each piece in flour, dip in egg, then press into the breadcrumb-Parmesan mixture until coated.
• Heat 1/2 inch of oil in a large skillet over medium-high heat. Fry chicken 5–7 minutes per side, until golden brown and cooked through (165°F internal temp).
• Transfer to a wire rack to drain excess oil. Rest a few minutes before serving hot.

Notes: I will pound the chicken breasts to an even thinness for faster, more even cooking. 

So, dear reader, this is what is on the menu at the farm. I hope Jenna enjoys it, and if you try it, I hope you enjoy it too. On this lovely spring day, stay safe, be smart, enjoy simple and delicious food, and keep washing your hands.