Pickle-Brined Chicken Bites with Creamy Blue Cheese Sauce Recipe
These Pickle-Brined Chicken Bites with a Creamy Blue Cheese Sauce are crispy, flavorful, and tangy. The chicken bites are marinated in pickle juice and dill, then coated in a crunchy cornflake crust and fried to golden perfection. Served with a rich blue cheese dip and garnished with pickle chips, they make a perfect appetizer or snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken Brine
- 1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup pickle juice with pickle chips
- 1 tbsp fresh dill, chopped
Blue Cheese Sauce
- 2 tbsp sour cream or yogurt
- 1/4 cup blue cheese crumbles
- 1 tbsp chopped chives
- Sea salt, to taste
- Freshly ground black pepper, to taste
Breading and Frying
- 1 1/2 cups cornflakes
- 1 large egg, whisked
- 1/2 cup all-purpose flour
- Vegetable oil or fry oil, for deep frying
- Toothpicks, for serving
Instructions
- Marinate the Chicken: Slice the chicken into bite-sized pieces and place them in a bowl. Pour the pickle juice and sprinkle the chopped dill over the chicken. Stir gently to coat, then cover and refrigerate for at least 1 hour or overnight for maximum flavor infusion.
- Prepare the Breading Stations: Place the flour in one bowl, the whisked egg in another, and add the cornflakes to a sealable plastic bag. Pound the cornflakes until you achieve large crumbs, then pour the crumbs into a third bowl to use for coating.
- Heat the Oil: Pour enough fry oil into a deep pan to allow for deep frying, and heat it on medium to maintain a temperature of about 350°F (175°C). Use a thermometer to monitor the temperature for even cooking.
- Coat the Chicken: Working in batches, dredge the marinated chicken pieces first in the flour, shaking off any excess, then dip them into the whisked egg, and finally coat evenly with the crushed cornflake crumbs.
- Fry the Chicken Bites: Carefully add a few pieces of the coated chicken to the hot oil, being careful not to overcrowd the pan. Fry for 6 to 8 minutes, turning halfway through cooking, until the chicken is golden brown, crispy, and has reached an internal temperature of 165°F (74°C). Remove the chicken bites with a slotted spoon and drain on a wire rack or paper towel-lined plate.
- Make the Blue Cheese Sauce: In a small bowl, combine sour cream or yogurt, blue cheese crumbles, chopped chives, sea salt, and black pepper. Stir until well mixed and creamy.
- Assemble and Serve: Thread a piece of fried chicken, a dollop of blue cheese sauce, and a pickle chip onto a toothpick. Repeat with the remaining chicken bites and serve immediately for best texture and flavor.
Notes
- Marinating the chicken overnight enhances the pickle flavor and tenderness.
- Maintain the oil temperature around 350°F to get crispy chicken without absorbing excess oil.
- If you prefer a lighter version, you can bake the coated chicken bites at 425°F for 15-20 minutes, flipping halfway through.
- The blue cheese sauce can be adjusted to taste by adding more or less blue cheese or substituting with yogurt for a tangier profile.
- Use fresh dill for the best herbaceous flavor in the brine.
Keywords: pickle brined chicken, chicken bites, blue cheese sauce, crispy chicken, appetizer, fried chicken, cornflake crust
