One of your favorite comfort foods made gluten-free. The pickle juice makes the chicken tender and gives it a sour taste. The spicy pickle dip and crispy garlic fries go great with it.
Ingredients: 4 boneless, skinless chicken breasts. 1 cup pickle juice. 2 cups gluten-free breadcrumbs. 1 teaspoon paprika. 1 teaspoon garlic powder. Salt and pepper to taste. 4 large russet potatoes, cut into fries. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 1/2 cup mayonnaise. 2 tablespoons spicy pickle brine. 1 teaspoon sriracha sauce.
Instructions: In a bowl, marinate chicken breasts in pickle juice for 30 minutes. Preheat oven to 400F 200C. In another bowl, mix breadcrumbs, paprika, garlic powder, salt, and pepper. Remove chicken from pickle juice and coat each breast in the breadcrumb mixture. Place coated chicken on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until chicken is cooked through and crispy. While chicken is baking, toss potato fries with olive oil, minced garlic, salt, and pepper. Spread fries in a single layer on a separate baking sheet and bake for 20-25 minutes or until golden brown and crispy. In a small bowl, mix mayonnaise, spicy pickle brine, and sriracha sauce to make the dip. Sprinkle chopped parsley over the garlic fries before serving. Serve the pickle chicken hot with garlic fries and spicy pickle dip.
Prep Time: 40 minutes
Cook Time: 30 minutes
phyllis fitzsimons
