If we have more than two photos to accompany it, should we only post those two main ones or can we post the others? I took some other photos of steps along the way. Just let me know if I need to edit my post below to remove any photos. @casportpony
After doing some digging about what I could do with my leftover pickle juice from a previous recipe, I saw some ideas about using the juice as a brine for chicken. I sat some chicken to thaw in the fridge and when it was ready, I put it in a brine of pickle juice (I used dill pickle) for 6 hours. I don't have my exact measurements on everything as it was by the eye, but the pickle juice was just enough to cover the chicken and I rotated them/flipped sides in the brine halfway through just for safety sake. The chicken will develop a yellowish slightly green outer color due to the brine. I drained the brine then got the chicken out and cut it into rough cube shapes. I tossed them briefly in the skillet to cook them up (I had not made this before so I wanted to be sure they were not raw). I drained that pan then started to work. In one bowl I had two eggs beaten, and I took handfuls of the chicken cubes and tossed them in the egg. In another bowl I had all-purpose flour, salt, pepper, and a bit of garlic powder (I added a tad bit of corn meal for good measure, not pictured, it was a last minute addition). I took the cubes from the egg mix and coated them well in the flour, pinching it into the chicken then gently shaking excess off. I put these coated pieces on a plate. During this time the oil was heating in my pot, lowest possible heat to start, adjusting as needed during frying. I took small batches of the nuggets and put them in the oil, frying until nice and golden. This was an experiment for something I've never seen at the fair but sure would be yummy to serve there! Serve with your choice dipping sauce or enjoy as it. If you've ever had a certain fast food chain's southern-style chicken sandwich with just the fried chicken and the pickles on top, I'm telling you, this tastes similar! It is now a new family favorite, with multiple remarks that the brine seemed to really help it stay tender.
If we have more than two photos to accompany it, should we only post those two main ones or can we post the others? I took some other photos of steps along the way. Just let me know if I need to edit my post below to remove any photos. @casportpony
After doing some digging about what I could do with my leftover pickle juice from a previous recipe, I saw some ideas about using the juice as a brine for chicken. I sat some chicken to thaw in the fridge and when it was ready, I put it in a brine of pickle juice (I used dill pickle) for 6 hours. I don't have my exact measurements on everything as it was by the eye, but the pickle juice was just enough to cover the chicken and I rotated them/flipped sides in the brine halfway through just for safety sake. The chicken will develop a yellowish slightly green outer color due to the brine. I drained the brine then got the chicken out and cut it into rough cube shapes. I tossed them briefly in the skillet to cook them up (I had not made this before so I wanted to be sure they were not raw). I drained that pan then started to work. In one bowl I had two eggs beaten, and I took handfuls of the chicken cubes and tossed them in the egg. In another bowl I had all-purpose flour, salt, pepper, and a bit of garlic powder (I added a tad bit of corn meal for good measure, not pictured, it was a last minute addition). I took the cubes from the egg mix and coated them well in the flour, pinching it into the chicken then gently shaking excess off. I put these coated pieces on a plate. During this time the oil was heating in my pot, lowest possible heat to start, adjusting as needed during frying. I took small batches of the nuggets and put them in the oil, frying until nice and golden. This was an experiment for something I've never seen at the fair but sure would be yummy to serve there! Serve with your choice dipping sauce or enjoy as it. If you've ever had a certain fast food chain's southern-style chicken sandwich with just the fried chicken and the pickles on top, I'm telling you, this tastes similar! It is now a new family favorite, with multiple remarks that the brine seemed to really help it stay tender.
We call these hootenanies, and have a recipe passed down from my great great grandmother. They're so good. We just eat them with syrup. But only good syrup, dad's very picky. We get syrup from Amish country in Ohio once a year.
We call these hootenanies, and have a recipe passed down from my great great grandmother. They're so good. We just eat them with butter and syrup. But only good syrup, dad's very picky. We get syrup from Amish country in Ohio once a year.
@casportpony
