Tuesday, March 6, 2012

NOT-Deep Fried Pickles & NOT-Deep Fried Buffalo Chicken Strips served NOT at a Pub night

M- MARCH, M-Moderation, M-Me getting food cravings!  The only way (I believe) to curb some of these said cravings is to give in a little, but what’s even better, is if you are able to cave in a little, curb that craving, however, not even HAVE to have the full fat – totally fried food that you love.  It could be the several years of Pittsburgh in me, or maybe it could be trying to relive some of those College Memories, BUT “Deep Fried Pickles” are something that as soon as I see them on a menu… I just HAVE to have.  (Don’t judge!!) haha , The only thing now is that since I’ve moved to the West Coast, seeing this delicacy *sigh* (again, no judging please) on a menu is few and far between.  Let ALONE the whole “fried factor” and the stuff about steering away from fried foods in general….  As I was pinning my way through Pinterest  (come see what I've found and pinned!)

I came across this wonderful picture and title “NOT-Deep Fried Pickles”, and I’m not gonna lie here folks… I seriously did the “OMG, HOLY…., YUM” in my head, and (of course “pinned it”) took and made up my mind right then and there… YUP, gotta make me some of those!  The recipe link clicks over to Chew Nibble Nosh over on Blogher… oh the fast growing world of blogs eh?!

Not-Deep Fried Pickes & Not-Deep Fried Buffalo Chicken Strips

OKOK, so, although personally, that would be more than enough for me, I figured why not make it a “NOT-at a  Pub Night” and toss in some “better for you” Buffalo Chicken Strips, and not to leave out the all important “side dip”, I whipped up a quick buttermilk dip to go with the above.  YUM YUM! 
NOT-Deep Fried Pickles
  •  Pickles – enough to make about 12 sliced wedges
  • 2 eggs
  • 1/3 cup All-Purpose Flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Cajun Seasoning
  • 1 tsp Seasoning Salt
  • 1 ½ Cups of Panko Crumbs
- Preheat broiler to high and move oven rack to the level one down from the top.

- Line a baking sheet with foil and place a spray with nonstick spray.

- Remove the pickles from jar and lay out on a plate with some paper towel to drain/dry a bit before dipping

- In a medium bowl, whisk together the eggs and the flour until smooth.  Stir in remaining seasonings.

- In a separate, shallow bowl/dish pour Panko breadcrumbs

- Set up a “production line” on your counter for ease, as if you cook anything like me, your fingers are going to get a little messy, and carrying these around the kitchen probably isn’t a good idea!

- Carefully dip each pickle slice in the egg mixture, letting the excess drip off.  Dredge the pickle slices in the breadcrumbs, pressing to adhere.

- Lay the pickles out on the prepared rack.
- Broil for 2-3 minutes (watch them carefully as the bread crumbs can burn easily!!).  Turn the pickles over and broil for another 2-3 minutes until golden

NOT-Deep Fried Buffalo Chicken Fingers
  • 2-3 boneless/skinless chicken breast cut into strips
  • 1 cup Buffalo Hot Wing Sauce (I used “Franks Hot Wing Sauce”)
  •  1/4 cup Buttermilk
  • 2 egg whites
  • ½ cup Buffalo Hot Wing Sauce
  • 1/3 cup All-Purpose Flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Cayenne seasoning
  • 1 tsp Seasoning Salt
  • 1 ½ Cups of Panko Crumbs
- Place first 3 ingredients in a large freezer bag, mix well and refrigerate for at least 2 hours (overnight even better)
- Line a baking sheet with foil and place a baking rack on top of the sheet.  Spray with nonstick spray
- In a separate, shallow bowl/dish mix flour, garlic powder, onion powder, cayenne seasoning, salt

- In a medium bowl, whisk together the egg whites and hot wing sauce thoroughly.

- In a clean Large freezer bag, add Panko Bread Crumbs

- Set up a “production line” on your counter for ease
- Working down your “production line”, take 1 chicken strip at a time, and dip/coat into each bowl, ending with placing strip in bag with Panko Crumbs.  Now… shake shake shake! Make sure the strip is well covered with crumbs and lay carefully on prepared rack.

- Repeat with remaining chicken strips.
- Bake on centre rack in Preheated over at 425F for 15 mins, flipping once half way.  Enjoy!!
I made both of these on the same night, putting chicken in first, and cooking until they were pretty much ready – turning on the broiler, and placing the pickles on top rack (keeping chicken in oven) and broiled per directions above.  Plated them both, through in a buttermilk dip and added a side of carrots!  Who needs to pay pub food prices, when you can have a “Not at a Pub Night” in.  Now go crack open a beer!  Cheers!

1 comment:

  1. omg !!! I love this recipe for pickles!! thank you thank you thank you!