- 1 cup dill pickle juice (we used juice from a jar of Mt. Olive Dill Pickle Slices)
- 8 chicken tenderloins
- Vegetable oil, for frying
- 1 cup all-purpose flour
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground black pepper (we used freshly ground black pepper)
- ¾ teaspoon onion powder
- 1 cup whole buttermilk
- Dill pickle slices, buttermilk biscuits (we used Pillsbury Grands! Buttermilk Southern Homestyle biscuits) and honey mustard (we used Homemade Honey Mustard), to serve
- Take a resealable bag and add to it the chicken and pickle juice, sealing the bag afterwards. Place it in the fridge for 6 to 8 hours (I chose to flip the bag once in a while to ensure that all of the chicken had a chance to marinate in the pickle juice).
- Take a small Dutch oven out and pour the vegetable oil in until it fills up the Dutch oven halfway. Set the heat to medium until the oil reaches 350 degrees.
- In a shallow dish, mix together the flour, salt, pepper and onion powder until combined. Pour the buttermilk into a medium-sized bowl. Take the chicken out of the marinade, shaking off any excess pickle juice. Place the chicken tenders in the flour mixture to coat, shaking off any excess flour. Dip the coated chicken into the buttermilk, making sure it’s fully coated before returning it to the flour mixture where you gently press the flour onto the chicken so it’s entirely coated again with flour mixture. Place the coated chicken on a wire rack where any excess batter can drip off. Place a couple of chicken tenders into the 350 degree oil to fry for 8 minutes or until the chicken is fully cooked (reaches 165 degrees), turning the chicken occasionally during that time so that one side doesn’t get cooked more than the other. Once the chicken is cooked, place it on a paper towel-lined plate, sprinkling additional salt and pepper on afterwards if desired. Place the chicken on the bottom half of a biscuit, topping with pickle slices and honey mustard (if you want), placing the top half of the biscuit on afterwards.
This turned out to be a delicious chicken sandwich ! Without any toppings, you can still taste the pickle juice from the chicken, it’s just more on the subtle side. Adding the pickle slices on brings the flavor out much more and adds a crunch to the sandwich. If you don’t like eating pickle slices though, the honey mustard tastes really good paired with the chicken !
We got the chicken tender recipe from Taste of the South and the honey mustard recipe from Food Network.
We weren’t paid in any form to promote Mt. Olive, Pillsbury, Taste of the South or Food Network.
Take care everybody !
- ¾ cup mayonnaise
- 3 Tbsp. minced shallots
- 1 Tbsp. chili garlic sauce
- 1 Tbsp. sugar
- 2 tsp. grated fresh ginger
- 2 tsp. fish sauce
- Minced zest of 1 lime
- 2 tsp. fresh lime juice
- Salt to taste (we used kosher salt)
- 4 croissants, split (or 1 baguette*) (we used a baguette)
- 3 cups diced rotisserie chicken (we used breast meat)
- ¼ cup chopped fresh mint
- ¼ cup shredded carrot
- Romaine lettuce (we used 1 lettuce leaf per sandwich)
- In a small mixing bowl, whisk together the first 8 ingredients, seasoning it with salt.
- Spread 1 tablespoon of the mayonnaise mixture onto each cut side of your choice of bread.
- Take a large mixing bowl and add to it the chicken, mint, carrot and remaining mayonnaise mixture, stirring to combine (we seasoned this with more salt at this point). Serve the chicken salad on the bread along with the romaine.
*If you’re using a baguette, cut it into 4 pieces, cutting each piece in half. Scoop out some of the center soft bread where you’ll be placing the chicken salad (we forgot to scoop out the bread but the sandwich still turned out just fine).
The flavors of this are more on the subtle side but you can still taste the fish sauce and mint. The crunch from the lettuce is a nice contrast against the tender chicken. This would be a great picnic sandwich !
We got this recipe from Cuisine at Home.
We weren’t paid in any form to promote Cuisine at Home.
Take care everybody !
- 1 ½ cups catsup (ketchup)
- ¾ cup water
- 1 cup chopped onion (we used yellow onion)
- 5 tablespoons Worcestershire sauce
- 4 teaspoons vinegar (we used white vinegar)
- 3 tablespoons brown sugar (we used light brown sugar)
- 4 cups thinly sliced, cooked chicken (we used pulled breast meat from 2 rotisserie chickens)
- 9 sesame seed buns
- Preheat your oven to 325 degrees. Take a medium-sized bowl out and mix all the sauce ingredients together in it. Take a 2-quart casserole dish out and place the chicken in it. Pour the sauce over the chicken, tossing to coat. Place in the oven to cook for 1 ½ to 2 hours, stirring occasionally. Serve on the buns.
This is such an easy dish to make ! The sauce is sweet and tangy and the onions still have a little crunch to them which is a nice contrast to the tender chicken.
Recipe source unknown.
Take care everybody !