Dill Pickle Chicken Food

DILL PICKLE CHICKEN WINGS

Steps:

• Place chicken in a shallow dish or resealable plastic bag. Pour pickle juice over the top and try to ensure all chicken is submerged. Cover and refrigerate for 2 - 4 hours.
• Remove from fridge, rinse and pat dry.
• Preheat oven to 425 degrees. Place a cooling rack on top of a baking sheet and set aside.
• In a small bowl whisk together oil, dill, granulated garlic, salt and pepper.
• Pour mixture over wings and toss to coat.
• Place wings on prepared baking sheet and bake 25 minutes. Turn and bake an additional 10 - 15 minutes or until golden brown and cooked through.
• Serve with ranch dip.

GRILLED DILL PICKLE CHICKEN THIGHS

Steps:

• Place chicken thighs in a gallon-sized resealable bag. Pour pickle juice over the chicken. Seal bag and refrigerate for 4 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk olive oil, seasoned salt, paprika, dill, and pepper together. Remove chicken from pickle juice; discard the juice. Brush all sides of the chicken with the seasoned oil.
• Grill chicken for 6 minutes. Flip and grill until no longer pink in the center, about 6 minutes more.

DILL PICKLES

Steps:

• Combine the salt and water in a pitcher and stir until the salt has dissolved.
• Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
• Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
• Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
• The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.

DILL PICKLE CHICKEN RECIPE

Steps:

• Place chicken and dill pickle juice in a ziplock bag. Remove as much air as possible and move chicken around to coat in pickle juice. Marinate in the refrigerator for 8 to 12 hours.
• After marinating, remove chicken from pickle juice and dry the chicken on paper towels. Discard any leftover pickle juice.
• Preheat oven to 425°F. Line a large baking sheet with parchment paper or place a wire cooling rack on a rimmed baking pan for crispier all around chicken.
• Whisk together eggs and milk in a medium sized bowl. In a large shallow bowl, combine breadcrumbs, panko bread crumbs, salt and pepper.
• Dip chicken breasts in the egg mixture, then into the breadcrumb mixture and shake off any excess.
• Place the chicken onto the prepared baking sheet and spray both sides with olive oil cooking spray.
• Bake for 10 minutes and then flip and continue to bake for approximately 8 minutes more. You want your chicken to be golden brown and cooked through with an internal temperature of 165°F.

DILL PICKLE CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Season chicken pieces with seasoned salt and pepper. Heat oil in an oven-proof skillet over medium-high heat; add chicken and cook until golden brown, about 5 minutes per side. Transfer to a plate, discarding any accumulated grease from the skillet.
• Reduce heat to medium and deglaze the skillet by adding balsamic vinegar. Stir gently to loosen any browned bits, until the vinegar has reduced by half and looks syrupy, 3 to 5 minutes. Add stewed tomatoes and pickles, breaking the tomatoes into smaller pieces with a spoon. Bring to a simmer, about 5 minutes. Return the browned chicken to the skillet, skin-side down, and cover tightly with a lid or foil.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Uncover and continue to cook until the sauce is thick, 10 to 15 minutes. Skim off any accumulated grease before serving.

WHOLE30 DILL PICKLE WINGS WITH DILL PICKLE MAYO

Steps:

• Add chicken wings to a zip top bag. Pour in the dill pickle juice and close the seal. Move the wings around in the juice to evenly coat. Crack a corner of the seal open, fold the top half of the bag over and press out as much air as possible. Reseal the bag, lay all the chicken wings flat and refrigerate on a tray at least 4-6 hours.
• Meanwhile, prepare the Dill Pickle Mayo by adding all the ingredients to a mason jar and stirring until well combined. Taste for seasoning and adjust black pepper as required. Seal and refrigerate until ready to serve.
• When ready to cook, preheat oven to 425F. Discard pickle juice and pat wings very dry with paper towel. Place wings on a baking sheet lined with parchment paper. Drizzle with avocado oil and season with garlic powder and black pepper. Toss everything to coat and arrange wings in a single layer. Transfer wings to bottom rack of the oven and bake for 30-35min or until cooked to 165F and crispy. Note: I don't even bother flipping the wings halfway. They always come out golden brown and crispy on both sides.

DILL PICKLE CHICKEN

Steps:

• Put the scored chicken breasts in a zip lock bag with the pickle juice and marinade over night or at least 3 hours. Remove, shake off excess juice and sprinkle salt on each side. In a large cast iron skillet over medium high heat, add the coconut oil. Pan sear the breasts on each side until a nice golden brown, about 2-3 minutes each side. Remove to a parchment paper covered cookie sheet. Cover with doubled foil. Bake in a preheated 400 oven about 25-30 minutes. Meanwhile, let the skillet cool a couple of minutes then deglaze skillet with the chicken broth and put aside for serving, if desired. When done, remove the chicken, keep covered, and let it rest about 5 minutes. Before serving, give a light coating of cooking spray, add pickles to the tops of the chicken, pepper and serve immediatel

CHICKEN-DILL PICKLE SOUP

Steps:

• Preheat the oven to 375˚ F. Microwave 3 tablespoons butter in a microwave-safe bowl until melted, about 1 minute. Toss with the bread cubes on a baking sheet; spread in a single layer. Bake, stirring occasionally, until crisp, 20 to 25 minutes.
• Meanwhile, melt the remaining 3 tablespoons butter in a large pot over medium-high heat. Add the leek and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and cook until softened, 1 to 2 minutes. Add the potatoes, chicken broth, 1 cup pickles and 2 cups water; cover and bring to a boil. Reduce the heat to a simmer, cover and cook until the potatoes are tender, 10 to 12 minutes. Stir in the chicken and cook until heated through, 2 to 3 minutes.
• Stir the dill and 1 tablespoon pickle brine into the soup; season with salt and pepper. Add more pickle brine to taste. Divide the soup among bowls and top with the croutons, the remaining 1/4 cup pickles and sour cream.