Ingredients:
• For the Pickle-Brined Fried Chicken:
• 4 boneless, skinless chicken tenders
• 1 cup pickle brine (store-bought or homemade)
• 1 cup buttermilk
• 1 1/2 cups all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper (optional, for heat)
• Salt & pepper, to taste
• 1 1/2 cups vegetable oil (for frying)
• For the Garlic Parmesan Loaded Fries:
• 4 large russet potatoes, cut into fries
• 2 tbsp olive oil
• Salt & pepper, to taste
• 2 tbsp garlic butter (melted)
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1/4 cup ranch dressing (for drizzling)
• For the Toppings:
• 1/4 cup pickled red onions
• 2 tbsp scallions, chopped
• For the Dill Aioli:
• 1/4 cup mayo
• 1 tbsp dill pickle juice
• 1 tsp garlic powder
• Salt & pepper, to taste
Instructions:
1. Pickle-Brine the Chicken:
• In a bowl, combine the chicken tenders with pickle brine and buttermilk. Let them marinate for at least 30 minutes (or up to 2 hours) in the fridge to infuse flavor.
2. Prepare the Garlic Parmesan Fries:
• Preheat your oven to 425°F (220°C).
• Toss the cut fries with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
• Roast for 25-30 minutes, flipping halfway through, until crispy and golden.
• Once cooked, drizzle with melted garlic butter and sprinkle with grated Parmesan cheese and fresh parsley. Set aside.
3. Fry the Chicken:
• In a shallow bowl, whisk together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
• Heat vegetable oil in a large skillet over medium-high heat.
• Dredge the pickle-brined chicken tenders in the seasoned flour mixture, pressing lightly to coat evenly.
• Fry the chicken for 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Drain on paper towels.
4. Make the Dill Aioli:
• In a small bowl, combine mayo, dill pickle juice, garlic powder, salt, and pepper. Stir until smooth and adjust seasoning to taste.
5. Assemble the Plate:
• Serve the crispy pickle-brined fried chicken tenders alongside the garlic Parmesan loaded fries.
• Drizzle the fries with ranch dressing and top with pickled red onions and scallions.
• Serve with a side of tangy dill aioli for dipping.
Servings: 4
Calories: Approx. 600 per serving
A crispy, tangy, and savory meal that combines the flavors of pickle-brined chicken, loaded fries, and a refreshing dill aioli! 🥒🍗🍟
