Type what you have

Ingredients

• ✓ pickle brine
• chicken breast
• dill pickle
• peanut oil
• all-purpose flour
• powdered sugar
• salt
• paprika
• black pepper
• celery salt
• basil
• egg
• milk
• butter
• sandwich bun

Instructions

1. 1 Place each chicken breast between two sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.
2. 2 Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.
3. 3 Whisk eggs and milk together in another bowl.
4. 4 Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.
5. 5 Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
6. 6 Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired.
7. 7 Deep-fry chicken, a few pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
8. 8 Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.
9. 9 Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.

By RainbowJewels

Ingredients

• ✓ pickle brine
• chicken
• buttermilk
• hot sauce
• egg
• all-purpose flour
• salt
• butter
• lard
• cayenne pepper
• brown sugar
• paprika
• garlic powder
• kosher salt
• black pepper
• vegetable oil

Instructions

1. 1 Gather all ingredients. Place chicken pieces in a large bowl.
2. 2 Whisk buttermilk, pickle brine, hot sauce, and egg together in a bowl; pour over chicken and stir to ensure each piece is thoroughly coated. Cover and marinate chicken in the refrigerator 2 to 4 hours.
3. 3 Combine flour and fine salt in a shallow flat dish. Remove chicken from marinade; blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Toss chicken again in flour mixture; place on a rack. Set aside at room temperature to allow coating to dry out a bit, about 15 minutes.
4. 4 Place butter and lard in a large pot; add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat; cook and stir until fats melt. Remove from heat; keep sauce warm.
5. 5 Fill a cast-iron skillet about ⅓ of the way with vegetable oil. Heat oil to 350 degrees F (175 degrees C) over medium-high heat. Carefully place chicken into hot oil, skin-sides down. Maintain an oil temperature of 325 degrees F (165 degrees C), adjusting heat as needed. Fry until an instant read thermometer inserted into thickest parts, near but not touching bones, reads 165 degrees F (74 degrees C), 8 to 10 minutes per side.
6. 6 Transfer chicken to a rack to drain; brush both sides with sauce.
7. 7 Enjoy!

By John Mitzewich

Ingredients

• ✓ pickle brine
• russet potato
• egg
• yellow onion
• dill pickle
• mayonnaise
• miracle whip
• plain nonfat greek yogurt
• mustard
• garlic powder
• salt
• black pepper

Instructions

1. 1 Scrub Idaho® Russet Potatoes well, but do not peel. Place potatoes in a stockpot, add water to cover, and bring to a boil over high heat. Reduce heat to medium-high and cook 12 to 15 minutes, or until a knife can easily pierce the potatoes but they are still firm. Pour off the hot water and add cold water to the pot to help cool down the potatoes. Set potatoes aside while preparing the remaining ingredients.
2. 2 Remove the yolks from 4 of the hard-boiled eggs. Discard or save for another use. Roughly chop the 4 egg whites and 2 of the whole eggs, saving 2 for garnish. Add the chopped eggs to a large mixing bowl. Add the onion and chopped pickles to the bowl.
3. 3 In a small mixing bowl, combine the mayonnaise, Miracle Whip, Greek yogurt, dill pickle brine, yellow mustard, garlic powder, salt, and pepper. Whisk well to combine; set aside.
4. 4 Remove the cooled potatoes from the pot of water. With a paring knife, remove the potato peels (they will come off easily). Cut the potatoes into small cubes and add to the other ingredients in the mixing bowl. With a wooden spoon, gently toss the salad ingredients to mix. Add the dressing mixture and gently toss again to coat all ingredients well.
5. 5 Transfer potato salad to a serving bowl. Cut the remaining 2 eggs into thin slices and arrange them around the salad to garnish. Cover and refrigerate at least 3 hours before serving (preferably overnight) to let the flavors combine.

By Idaho Potatoes