So a couple of weeks ago when Missy posted about Chick-fil-A I don't think many of you understand the deep love the two of us have for that restaurant. It's kind of funny...but I'm totally serious.
One day I was telling her about a friend who had seen me eating the Chick-fil-A sandwich and only half the bun and how she asked why I didn't just get the chicken strips. My response was that I thought they tasted different. Missy, who's brother who is the owner of the Chick-fil-A in American Fork, picked up her cell phone and called her brother right there on the spot. What we learned is that both the chicken breast and the chicken nuggets are brined in pickle juice and the strips are not. I thought this was so cool...I mean that I could actually taste the difference.
That evening when my husband came home from work I told him about it. He suggested doing it ourselves. And thus was created one of our families favorite dinners: Pickle Chicken.
One large jar of dill pickles.
Salt and Pepper
I use chicken tenders but you could use breast if you choose.
I usually unthaw 20-25 tenders in a large Ziploc bag. Once unthawed I pour ALL of the juice from the dill pickles into the Ziploc bag and let them marinate for several hours. All day would be good. The longer they marinate the more pickle taste you'll find.
When I'm ready to cook. I preheat the oven to 350 degrees and spray two 9x13 pans with nonstick spray.
The breading process takes three bowls.
One with flour with salt and pepper in it.
One with 4+ eggs beaten
One with the Panko crumbs
Dredge the chicken through these bowls in the above order and place in pan.
Cook for 30 minutes or until no longer pink.
I serve mine with salad or a vegetable.
YUMMY! Don't substitute regular bread crumbs...Panko is the way to go.