Pickle chicken with hearts of palm pasta.

I’ve scrolled past recipes for the copy cat Chick Fil-A chicken that you marinade in pickle juice. I’m not a fan of Chick Fil-A becuase I don’t support their anti LGBT views, but I like the idea of using pickle juice to brine chicken. I had a small jar of pickle juice that had been sitting in my refrigerator so decided to give it a go. I sliced 2 boneless skinless chicken breasts into strips, and added them to a tupperware with about 1 C. of pickle juice. I stuck it in the refrigerator for most of the day, although some recipes say you can marinade for as short as 20 minutes.

Preheat your air fryer to 400. In a low sided plate or bowl, add 1 C. flour, 1/4 C. corn starch, a good sprinkle of garlic salt, pepper, and Lawry’s season salt. Stir to combine. Remove chicken strips from the pickle juice and dredge with the flour mixture. Spray each side with OO spray before placing in the air fryer. Cook for 9–10 minutes per side. Turn and finish cooking until both sides are golden and crisp. Some recipes call for dipping the chicken in egg before the flour, but I found it an unnecessary step. Also, no need for Panko, the chicken is crunchy with the flour dredge and OO spray.

I served this with a quick hearts of palm pasta, I bought mine from Trader Joe’s but most grocery stores carry it. Heat hearts of palm pasta in a small pan with about 1 C. pasta sauce. When the sauce begins to bubble add 1/2 C. grated Pecorino Romano cheese and toss well.

We loved how tender the chicken was, and the tangy flavor that the pickle juice imparted. I can’t wait to make these again.