Fried chicken & pickle sauce
Photo credit Cindy Boyce
I opted for a lighter breading option for the chicken, thus reducing the fat in this recipe while keeping that crunchy feeling.
If you have any extra herbs from the garden and don’t know what to do with them, you can use them in the pickle sauce.
Particularities
- Serves4
- Prep time30 min
- Cook time25 min
- Timeout5 mins
- FreezingFreezes well
Ingredients
- 4 cups of vegetable oil
- 2 lb of chicken breasts, cut in strips
Breading
- 3/4 cup of all-purpose flour
- 1/4 cup of corn starch
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 1/2 teaspoon of smoked paprika
- Salt & pepper, as preferred
Sauce
- 1/2 cup of Original Maille
- 1/3 cup of fresh dill, chopped
- 1/4 cup of fresh parsley, chopped
- 2 chopped shallots
- 2 tablespoons Dijon honey mustard
- 1 garlic clove, chopped
- 1/3 cup of olive oil
- Salt & pepper, as preferred
Steps
- Heat the vegetable oil in a large pan on medium-low heat.
- Combine the breading ingredients in a bowl and coat each chicken strips in it.
- Fry the strips a few at a time in the oil thus preventing the oil’s temperature to drop quickly. Lay the strips onto a paper towel. Set aside in the oven at 200°F if needed.
- Mix all the sauce ingredients in a bowl then serve with the chicken.
Recipe published on August 19, 2018
