Dill pickle fried chicken

Prep 24 hours

Total 24 hours 25 min

Serves 4

Fry up a light(er) version of deep fried chicken PLUS the dill pickle adds a delightful surprise.

boneless chicken thighs, cut in half

1 cup

pickle brine

1 cup

buttermilk

1 teaspoon

Dijon mustard

1 tablespoon

Worcestershire

2 cups

panko bread crumbs

eggs, scrambled, with a splash water

1 tablespoon

chopped dill

1 oz

olive oil

dill pickle, sliced

2 tablespoons

hot sauce

2 tablespoons

blue cheese

Salt and pepper, to taste

In a medium bowl mix buttermilk, brine, Dijon and Worcestershire. Marinate chicken in mixture for 24 hours.
Season flour with salt, pepper and chopped dill.
Transfer chicken from marinade to flour mixture. Toss and make sure chicken is completely covered. Now press flour onto chicken with a small amount of force.
Dip into egg wash, then place into panko bread crumbs.
Place covered chicken in active fryer with basket and spray with olive oil. Cook for 25 minutes. Remove and garnish with sliced pickle, hot sauce and blue cheese! Special tools: T-fal Active Fry and spray bottle