Pickle Chicken with Aioli Sauce
Try this Pickle Chicken with Aioli Sauce recipe.
Try this Pickle Chicken with Aioli Sauce recipe.
- 1 egg
- 1/2 cup mayonnaise
- kosher salt to taste
- black pepper to taste
- oil
- 1.40 lb thin chicken breasts skinless
- kosher dill pickle juice from a 32 oz jar
- 1/2 cup panko not seasoned
- 1/2 cup breadcrumbs not seasoned
- 2 heaping tablespoons fresh dill chopped
- 1 heaping tablespoon fresh parsley chopped
- 1 heaping teaspoon fresh garlic minced (about 1 clove)
- kosher salt to taste (i used 1 teaspoon)
- black pepper to taste (i used 1/2 teaspoon)
- for the aioli sauce:
- 2 tablespoons freshly squeezed lemon juice about 1 lemon
- 2 teaspoons fresh garlic minced (about 1-2 cloves)
- Carbohydrate 31.4800800243555 g
- Cholesterol 14.0000000118349 mg
- Fat 16.64442001279 g
- Fiber 1.7891000017002 g
- Protein 5.32564333762181 g
- Saturated Fat 2.64449733540237 g
- Serving Size 1 1 -5 people (302g)
- Sodium 644.032333833509 mg
- Sugar 29.6909800226553 g
- Trans Fat 11.6120010097519 g
- Calories 298 calories
Step-by-step
- Line a large baking sheet with layers of paper towels. Set aside.
- Cut the chicken into medium size pieces/strips, place them in a large Ziploc bag, and pour in the pickle juice.
- Seal the bag, removing all of the air, and place in a shallow bowl. The juice should be enough to cover the chicken completely.
- Marinate in the refrigerator for 8 hours.
- Drain and dry the chicken, using paper towels; discard marinade.
- Remove all mustard seeds that might be left on the chicken, they are not edible.
- In a medium bowl mix together the panko, breadcrumbs, dill, parsley, garlic, salt and pepper.
- In a separate bowl beat the egg.
- Dip the chicken into the beaten egg, then into the breadcrumb mixture to coat.
- Shake off excess breadcrumbs.
- Heat a large skillet with enough oil to cover the surface of the pan.
- Once the pan is hot add in the chicken in batches.
- Fry until the chicken is cooked through and golden brown, about 2-3 minutes per side.
- Place the cooked chicken onto the prepared baking sheet to drain the excess oil.
- For the aioli sauce: In a bowl mix together all the aioli ingredients until well blended.
Pickle Chicken with Aioli Sauce: A Weeknight Winner
As a busy working mom, I'm always on the lookout for quick, easy, and delicious recipes that the whole family will love. This Pickle Chicken with Aioli Sauce recipe has become a staple in our household. It’s flavorful, satisfying, and surprisingly simple to make, even on a busy weeknight. The tangy pickle marinade tenderizes the chicken beautifully, while the crispy panko breading adds a delightful crunch. The homemade aioli is the perfect finishing touch, adding a creamy, garlicky richness that perfectly complements the savory chicken.
The beauty of this recipe lies in its versatility. You can easily adjust the spice level to your liking, adding more or less garlic and pepper. I often serve this with a side of roasted vegetables or a simple salad for a complete and healthy meal. Leftovers are also fantastic – the chicken reheats beautifully and the flavors deepen overnight. It's a perfect recipe for meal prepping, making it an even more efficient choice for busy schedules. I've even been known to pack the leftovers for lunch the next day - it’s that good!
The Marinating Magic: The key to incredibly tender and flavorful chicken is the marinade. I recommend marinating the chicken for at least 8 hours, or even overnight for the best results. The pickle juice not only tenderizes the meat but also infuses it with a unique, tangy flavor that’s truly addictive. Don’t skip this step – it’s what makes this recipe truly special.
Panko Perfection: Using panko breadcrumbs is essential for achieving that perfectly crispy coating. Panko’s larger, lighter flakes create a wonderfully airy texture that contrasts beautifully with the juicy chicken. If you can’t find panko, you can substitute with regular breadcrumbs, but the texture won’t be quite the same.
Aioli Awesomeness: Homemade aioli is so much easier than you might think! It only takes a few minutes to whisk together mayonnaise, lemon juice, and garlic, but the flavor difference is night and day compared to store-bought versions. The creamy, garlicky sauce is the perfect complement to the tangy, crispy chicken. You can easily adjust the amount of garlic to your preference. For a milder flavor, use less garlic, or if you really love garlic, go ahead and add a little extra.
Serving Suggestions: This Pickle Chicken is incredibly versatile. Serve it as a main course with a side of your favorite vegetables, rice, or potatoes. It's equally delicious in sandwiches or wraps, making it perfect for a quick and easy lunch or dinner. I often serve it with a fresh green salad to balance out the richness of the dish.
This Pickle Chicken with Aioli Sauce recipe is more than just a meal; it's a testament to the power of simple ingredients and smart cooking techniques. It's a recipe that I'm confident you'll add to your regular rotation, perfect for busy weeknights or even a casual weekend gathering. So, give it a try, and let me know what you think in the comments below!
