Tim Tuohy of Kansas City Canning Co. shares the recipe for their Pickled-brined Chicken Paillard.
See more at www.kansascitycanningco.com.
Pickle-brined Chicken Paillard
Ingredients:
4 Bnls Chicken Breasts
1 large or two medium sized eggs, beaten with 1 TBSP of water
1 C AP Flour
1C Panko Breadcrumbs, seasoned to taste
1 Jar Kansas City Canning Co. Cucumber Dilly Pickles
1. Eat the pickles. Reserve the pickling liquid.
2. Lay the chicken flat on table lined with plastic wrap. Cover chickens with a second layer of plastic wrap. Using a meat tenderizer (or a rolling pin, pan, hammer, anything with some weight to it that you can swing…) pound the chicken pushing in an outward motion until it is about 1/4 “ thin.
3. Place chicken in brine and refrigerate. Brine chicken for 1-4 hours.
4. Set up your breading station. Flour, Egg Wash, Panko.
5. Remove chicken from brine. Pat dry with papertowel.
6. Using one hand for dry ingredients and the other for wet ingredients, bread the chicken.
7. Heat oil in a cast iron pan or skillet until thermometer placed in oil reads 350 degrees F.
8. Slowly and carefully place chicken in hot oil, introducing the chicken to the pan closest to you and allowing it to fall away from you.
9. Cook for 2-3 minutes on either side. Remove chicken from oil and place on a drying rack or paper towel.
10. If there are any pickles left over, use them as a garnish.
