Pickle Brined Chicken Strips

pickle_brined_Chicken_Strips

Pickle Brined Chicken Strips

Tender strips of boneless chicken brined in pickle juice, then coated with a light flour and corn starch coating and pan-seared to crispy perfection! 

Better than Chick-fil-A Chicken, this pickle brined chicken recipe is a fabulous way to use up pickle juice to add amazing flavor to chicken breasts or tenders. 

My kids have this ridiculous fascination with Chick-fil-A Chicken.   Anytime we need to grab a quick drive-thru meal, that is the only place they want to go.  The chicken is really good, but my son told me today that this pickle brined chicken recipe was better than Chik-fil-A chicken, and he wants it on repeat weekly! 

That is really saying something!

I referenced a fried pickle brined sandwich recipe on New York Times as the inspiration for this recipe – but I pan-seared the chicken in a little oil, rather than deep-frying it.  I did try the air fryer and it was a complete bust for this particular recipe because of the flour and corn starch coating.   This is not an air-fryer-compatible recipe. 

Pick up Signature SELECT Pickles on sale for $1.99 at Safeway to make this pickle brined chicken recipe this week.  You can use fresh chicken breasts cut into strips or nuggets, or you can use chicken tenders. 

A perfect weeknight meal that takes a little prep because the chicken has to be brined in the pickle juice for a day, but after brining the chicken, the recipe comes together quickly and is sure to be a kid-favorite if not family favorite!

Ingredients in Pickle Brined Chicken

  • 1.5 lbs. boneless, skinless chicken breasts or tenders
  • 1/2 cup pickle juice
  • 1/2 cup buttermilk
  • 1 cup all-purpose flour
  • 1/4 cup corn starch
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon smoked paprika
  • salt and pepper to taste
  • 2-3 tablespoons olive oil, or vegetable oil

brining_chicken_in_Pickle_juice

How to Make Pickle Brined Chicken Strips

If using chicken breasts, cut them into 1.5 inch wide strips

Add the chicken breasts and pickle juice to a resealable plastic bag, or a glass food storage container with a lid.  Refrigerate for at least 1 hour or up to 24 hours. 

When you are ready to cook the chicken, pour out the pickle juice from the food storage container and add the buttermilk.

Prepare the coating in a medium shallow dish by combining the flour, corn starch, onion powder, garlic powder, smoked paprika, and salt and pepper to taste.  Whisk the dry ingredients to combine thoroughly.  You won’t need much salt as the chicken has pickle brine on it. 

Heat a large non-stick skillet over medium-high heat and add 2 tablespoons of oil.

Dredge the chicken in the flour coating on both sides, then place each chicken strip into the hot skillet.  Cook the strips for 8-10 minutes, turning frequently until golden brown on both sides. 

Serve with your favorite dipping sauce – we love buffalo sauce mixed with mayo. 

pickle_brined_Chicken_Recipe

pickle_brined_Chicken_Strips

Pickle Brined Chicken Strips

Tender strips of boneless chicken brined in pickle juice, then coated with a light flour and corn starch coating and pan-seared to crispy perfection! 
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Course: Main Course
Cuisine: American
Keyword: Pickle Brined Chicken Strips
Prep Time: 15 minutes
Cook Time: 12 minutes
Brine Time: 1 hour
Total Time: 1 hour 27 minutes
Servings: 4 servings
Calories: 235kcal
Author: Eva Fry

Ingredients

  • 1.5 lbs. boneless skinless chicken breasts or tenders
  • 1/2 cup pickle juice
  • 1/2 cup buttermilk
  • 3/4 cup all-purpose flour
  • 1/4 cup corn starch
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon smoked paprika
  • salt and pepper to taste
  • 2-3 tablespoons olive oil or vegetable oil

Instructions

  • If using chicken breasts, cut them into 1.5 inch wide strips
  • Add the chicken breasts and pickle juice to a resealable plastic bag, or a glass food storage container with a lid.  Refrigerate for at least 1 hour or up to 24 hours.
  • When you are ready to cook the chicken, pour out the pickle juice from the food storage container and add the buttermilk.
  • Prepare the coating in a medium shallow dish by combining the flour, corn starch, onion powder, garlic powder, smoked paprika, and salt and pepper to taste.  Whisk the dry ingredients to combine thoroughly.  You won't need much salt as the chicken has pickle brine on it.
  • Heat a large non-stick skillet over medium-high heat and add 2 tablespoons of oil.
  • Dredge the chicken in the flour coating on both sides, then place each chicken strip into the hot skillet.  Cook the strips for 8-10 minutes, turning frequently until golden brown on both sides.
  • Serve with your favorite dipping sauce - we love buffalo sauce mixed with mayo.

Nutrition

Calories: 235kcal | Carbohydrates: 7g | Protein: 38g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 675mg | Potassium: 722mg | Fiber: 1g | Sugar: 2g | Vitamin A: 347IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg

Additional Recipes Using Pickles

Crispy Air Fried Pickles

Dill Pickle Dip

 

pickle_brined_Chicken

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