Fried Chicken Stuffed With Dill Pickles And Cheddar Cheese
Ever finish off a jar of pickles and think to yourself: What am I going to do with all this pickle juice? Sure, you could make a pickleback shot or a pickle juice slush, but those are more of an acquired taste. So what else is there to do with all that good pickle juice besides pouring it down the drain? You can make the following recipe – crispy fried chicken that's been marinated in pickle juice and then stuffed with dill pickle slices and cheddar cheese. Just one bite of this juicy chicken and you'll never be in a pickle again!
You'll Need (for 3):
For the pickle marinade:
- 3 chicken breasts
- pickle juice from 1 jar of dill pickle slices
- 1 tsp black peppercorn
- ½ tsp mustard seed
- 1 tsp whole cloves
- 1 tsp dill seed
- ½ tsp coriander seed
- fresh dill
For the chicken filling & coating:
- cheddar cheese
- dill pickle slices
- flour & plain yogurt for the coating
For the breading:
- 1¼ cups flour
- 1 cup bread crumbs
- 1 cup crispy fried onions
- ½ tsp black pepper
- 1 tsp sea salt
- ½ tsp cayenne pepper
1. Slice the chicken breasts horizontally, open them up, cover them with plastic wrap, flatten them, and place them in a casserole dish.
2. Poke holes in the pickle jar lid and pour the liquid over the chicken in the casserole dish.
3. Toast the black peppercorn, mustard seed, whole cloves, dill seed, and coriander seed in a skillet over medium heat. Add the toasted spices to the casserole dish along with the fresh dill. Mix the marinade with a spoon, turning the chicken breasts as needed to evenly distribute the marinade, then refrigerate the chicken in the marinade overnight.
4. Remove the chicken breasts from the marinade and pat them dry. Fill each chicken breast with cheddar cheese and dill pickle slices.
5. Close the chicken breasts and coat both sides of each one with flour and then plain yogurt.
6. Combine the ingredients for the breading and dredge the stuffed chicken breasts in it.
7. Fry the stuffed chicken breasts for 5-6 minutes in cooking oil heated to 300°F until golden brown. Dab the fried chicken breasts with a paper towel to get rid of any excess oil and serve with potato wedges and broccoli.
There's something about pickles that just really works when combined with chicken and cheddar – you've never had chicken this tender and juicy before!
Get the recipe for the Honey Balsamic Chicken featured in the bonus video.