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
- 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!!
omg !!! I love this recipe for pickles!! thank you thank you thank you!
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