BBQ Chicken with Fried Pickles with side salad

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 20 Pickle Slices
  • 1 Romaine Heart
  • 1 Roma Tomato
  • 2 Boneless Skinless Chicken Breasts
  • 1 Tbsp. Smokehouse Maple Seasoning
  • 3/4 cups Tempura Mix
  • 11/2 oz. BBQ Sauce
  • 6 fl. oz. Vegetable Oil
  • 11/2 fl. oz. Light Italian Dressing Packet (1.5 fl. oz.)
  • 11/2 oz. Ranch Dressing Packet (1.5 fl. oz.)

Directions

  1. Preheat oven to 375 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.

  2. Pat pickle slices dry (this helps tempura batter adhere). Hold romaine head at root end and chop coarsely. Core Roma tomato and cut into ¼" dice. Rinse chicken breasts, pat dry, and season both sides with 2 tsp. BBQ seasoning (reserve remaining for topping fried pickles).

  3. Combine tempura mix and ½ cup water in a medium mixing bowl. Mix together thoroughly until batter is formed, similar in consistency to pancake batter. Place pickle slices in bowl and cover with batter. Allow to sit at least 5 minutes.

  4. Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add chicken to hot pan and cook 2 minutes per side, or until golden brown. Transfer seared chicken to prepared baking sheet. Wipe pan clean.

  5. Place baking sheet in oven and bake 6 minutes. Carefully remove baking sheet from oven and brush each chicken breast with half the BBQ sauce (reserve remaining for brushing on chicken later). Bake 5-7 more minutes, or until chicken is glazed with sauce and reaches a minimum internal temperature of 165 degrees.

  6. While chicken cooks, place pan used to sear chicken over medium-high heat and add vegetable oil. Test oil temperature by dropping a small amount of batter in oil. If it browns too quickly, lower the heat. Line a plate with a paper towel. Working in batches, carefully remove pickles from batter and add to hot oil. Cook 3-5 minutes per side, or until light brown and crispy. Transfer to towel-lined plate. Season with remaining BBQ seasoning.

  7. Toss romaine and Roma tomato with Italian dressing in a mixing bowl and serve on a plate. Brush chicken with remaining BBQ sauce and add to plate along with fried pickles. Serve with ranch dressing on side for dipping pickles.

Email to a friend | Print this recipe | Back