mini dill pickle chicken and waffles
This has got to go down as on of my favorite appetizers that I’ve ever made. You all probably know by now but I am a pickle girl THROUGH AND THROUGH. These mini dill pickle chicken and waffles are so flavorful, and don’t even get me started on the dipping sauce – a CHIPOTLE MAPLE RANCH???? GTFO.
Pickles are one of those things that feels controversial. It seems people either love them or hate them. But this recipe went viral on Instagram with almost 4 million views! Along with my fried pickle dip recipe which also has 4 million views. So, if you ask me, the girlies have spoken – pickles are a hit.
THE CHIPOTLE MAPLE RANCH DIPPING SAUCE
I struggled when trying to figure out what type of dip to pair with these mini chicken and waffles. I wanted to incorporate the traditional maple syrup that is served with chicken and waffles. But, maple syrup doesn’t pair TOO WELL with pickles. I needed something creamy to off-set the vinegar in the pickles, and I wanted to add a bit of spice – Meet CHIPOTLE MAPLE RANCH. the spicy, creamy, and subtly sweet dip that pairs perfectly with these lil chicken and waffles.
THE PICKLE JUICE BRINE
Most people think that brining in pickle juice is to add flavor, and while that is part of it, it’s not the main reason. The sodium-chloride rich brine helps to soften and tenderize the meat. It is a process called “denaturing” and it helps to unravel the alpha helix of the chicken proteins, leaving it more tender. So next time you think about pouring out that lefotver pickle juice in the jar, think again! There are a lot of creative ways to use pickle juice – for brining, in salad dressings, and marinades.
Take a look at my YouTube video for a step by step on how to make this recipe!
As always, let me know if you make this in the comments below! xoxo
Mini Dill Pickle Chicken & Waffles
Equipment
- 1 food processor or high powered blender
Ingredients
- chicken breast I used 2 breasts for this recipe and got about 14-16 pieces.
- 1 jar dill pickle chips I love Grillo's
- Frozen mini waffles
- 1 bag Dill pickle potato chips
- 1 cup Greek yogurt
- 2 tbsp buttermilk
- 1.5 tbsp Ranch seasoning I just used the packet
- 2 tbsp Chipotle peppers I used the sauce that comes in the jar
- 1 tbsp Maple syrup
- 2 tbsp water
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 eggs
- 1 cup flour
- toothpicks for serving
Instructions
- Cut your chicken breasts into small bite sized pieces (cut as many as you want to serve. I used 2 chicken breast and got about 16 pieces). Put chicken breast into a bowl and pour over pickle juice until chicken is covered. Cover and place in the fridge for 2 hours).
- Make your chipotle maple ranch – in a small bowl mix your greek yogurt, buttermilk, ranch seasoning, sauce from your chipotle pepper can, maple syrup, water, and a pinch of salt. Blend or mix well. Set in the fridge.
- blend or food process your potato chips to get them crushed up like a breading. Get your dredging station ready – scrambled eggs in one bowl, and flour in another. strain and dry your chicken pieces thoroughly. Drop one at a time in flour and cover well, shake off excess flour. Drop into egg mixture, and then cover in chip crumbs, set on a plate to the side. Do this with all of your chicken pieces.
- In a skillet over medium heat, heat avocado oil (or vegetable oil – something with a high smoke point). Once oil is hot, add in your chicken pieces and cook on one side until golden brown. Flip the pieces and brown the other side. Get the sides too! Make sure these are browned and crispy. Remove from oil and set on a cooling rack.
- Heat your mini waffles according the instructions on the packaging. Put a pickle on each waffle, top with a piece of chicken, and stick with a toothpick. Dip into your chipotle maple ranch. Enjoy!
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