Ronis Pickle Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RONI'S PICKLE CHICKEN



Roni's Pickle Chicken image

A useful way to use up left-over dill pickle juice. It sounds unusual, but it's so tasty! The recipe calls for chicken thighs, but since I hate bones in my food, I used chicken breasts and it worked just fine.

Provided by tracytrebilcox

Categories     < 4 Hours

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 10

4 chicken thighs
1 cup sliced dill pickle
2 cups pickle juice
1 egg
3 tablespoons hot sauce
1 1/2 cups flour
1/2 cup cornmeal
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
1/2 teaspoon paprika

Steps:

  • Drain the pickles, dust with flour and set aside. Marinade the thighs in pickle juice just to cover, and use a meat injector to plump them with pickle juice. Let stand for an hour.
  • Mix remaining pickle juice, egg and hot sauce with a couple of tablespoons of flour, beat well and soak the chicken in that for a couple of minutes.
  • Mix remaining flour, corn meal and seasonings together in a gallon zipper bag. Drain the chicken and shake in the bag of flour to coat. Shake off excess flour, and pan fry in shallow oil in a heavy skillet. Drain on a rack or on paper towels.
  • Fry up the pickles when the chicken is completed.

PICKLE BRINE CHICKEN



Pickle Brine Chicken image

There aren't a lot of great uses for leftover pickle juice. I did hear recently that some people like to drink this stuff after jogging, which I found to be quite shocking, since I had no idea people still jogged. Like most brined recipes, the payoff is in the texture and moisture content and not necessarily in the taste. Having said that, these did have a nice little twang. So the next time you have nothing left in the pickle jar but the juice, you now know what to do.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 2

Number Of Ingredients 9

1 ½ cups dill pickle juice, or more to taste
1 tablespoon brown sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper
2 large skinless, boneless chicken breast halves
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
1 pinch cayenne pepper

Steps:

  • Whisk pickle juice, brown sugar, kosher salt, 1 teaspoon black pepper, and 1 pinch cayenne pepper together in a large bowl until sugar dissolves. Submerge chicken breasts in brine, using a plate or bowl to sink the breasts into the brine; refrigerate for 1 to 2 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken breasts from brine, discard the brine, and dry chicken breasts with paper towels. Brush each breast with olive oil and season each with salt, black pepper, and cayenne pepper.
  • Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, tent the plate with aluminum foil, and let chicken rest for 5 minutes.

Nutrition Facts : Calories 351 calories, Carbohydrate 10.9 g, Cholesterol 129.2 mg, Fat 12.2 g, Fiber 0.3 g, Protein 47.3 g, SaturatedFat 2.5 g, Sodium 5451.5 mg, Sugar 6.6 g

CHICKEN RICE-A-RONI®



Chicken Rice-A-Roni® image

Made with shredded chicken, tender basmati rice, and smoky-sweet, caramelized onions and peppers, this chicken Rice-A-Roni® was inspired by a Lebanese rice and vermicelli pilaf. Garnish with fresh herbs, lemon juice, chili flakes, hot sauce, or even garlic-infused yogurt!

Provided by Chef John

Categories     Rice Main Dishes

Time 3h

Yield 4

Number Of Ingredients 23

1 (3 1/2) pound whole chicken
1 stalk celery, roughly chopped
1 medium carrot, roughly chopped
½ medium yellow onion, roughly chopped
1 large bay leaf
1 tablespoon kosher salt
3 quarts water
2 tablespoons olive oil
2 tablespoons butter
½ medium yellow onion, diced
⅓ cup diced red bell pepper
2 teaspoons kosher salt
1 cup broken uncooked spaghetti (2-inch pieces)
1 ½ cups basmati rice
¼ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon saffron threads, crushed
1 pinch cayenne pepper
½ cup garbanzo beans, drained and rinsed
⅓ cup frozen green peas, thawed and drained
2 tablespoons chopped fresh parsley, or to taste
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
  • Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
  • Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
  • Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
  • Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
  • Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
  • Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
  • Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.

Nutrition Facts : Calories 1380.8 calories, Carbohydrate 88.8 g, Cholesterol 313.2 mg, Fat 74.2 g, Fiber 4.6 g, Protein 85.6 g, SaturatedFat 22.1 g, Sodium 2867.7 mg

PICKLE CHICKEN



Pickle Chicken image

Make and share this Pickle Chicken recipe from Food.com.

Provided by Mimi Bobeck

Categories     Lunch/Snacks

Time 9m

Yield 3 serving(s)

Number Of Ingredients 2

1 1/2 cups of leftover pickle juice, from a 12 oz. jar of pickles (universal, doesn't matter the size of jar really)
3 (3 ounce) boneless skinless chicken breasts

Steps:

  • Marinade chicken breasts in pickle juice anywhere from 2 to 24 hours.
  • Grill on a George Foreman grill for 8-12 minutes (depends on size of chicken breast).
  • Eat and enjoy!

PICKLE-FRIED CHICKEN



Pickle-Fried Chicken image

Use brine left over from your favorite pickles to add flavor and keep your fried chicken moist.

Provided by Cally

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 3h30m

Yield 4

Number Of Ingredients 7

4 thigh, bone removeds chicken thighs
2 cups dill pickle juice
1 cup vegetable oil for frying
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon salt
¾ teaspoon ground black pepper

Steps:

  • Place chicken thighs in a resealable plastic bag; cover with pickle juice. Seal and refrigerate for 3 hours.
  • Drain pickle juice from thighs. Cover chicken; refrigerate until ready to fry.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat 2 inches oil in a Dutch oven over medium-high heat to 350 degrees F (175 degrees C).
  • Pour buttermilk and flour into 2 separate bowls. Season flour with salt and pepper. Dredge chicken in buttermilk. Toss in flour. Return to buttermilk and toss in flour a second time. Place chicken on a rack set over a baking sheet.
  • Fill Dutch oven with as many thighs as possible without crowding. Cook at 350 degrees F (175 degrees C) until golden brown, 5 to 7 minutes per side. Place thighs on the baking sheet. Repeat until all pieces are fried. Transfer thighs to the oven.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, 5 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with a pinch of salt.

Nutrition Facts : Calories 369.3 calories, Carbohydrate 35 g, Cholesterol 60.8 mg, Fat 16.7 g, Fiber 1.1 g, Protein 18.9 g, SaturatedFat 3.9 g, Sodium 3053.2 mg, Sugar 3 g

More about "ronis pickle chicken recipes"

PICKLE BRINE CHICKEN (EASY TO MAKE!) - THE ENDLESS MEAL®
Mar 23, 2021 Pickle brine chicken is juicy and tender with an incredibly crispy crust. It's the juiciest and tastiest oven fried chicken around!
From theendlessmeal.com
  • Cut the chicken tenders away from the breasts (see notes) then pound the chicken breast so they are ½-inch thick. You can use a rolling pin or give them a few good smacks with the palm of your hand. Then cut each breast in half so that you have 8 smaller pieces + 4 chicken tenders.
  • Preheat your oven to 425 degrees. While your oven is warming, put the breadcrumbs onto a baking sheet and put them into the oven to toast for 5-6 minutes. When they’re golden, pour them into a shallow bowl. Line the same baking sheet with parchment paper and spray it well with oil.
  • Bake in the oven for 20 minutes, or until it is golden, crispy, and cooked to 165 degrees Fahrenheit.


13 RECIPES WITH RICE-A-RONI NO ONE CAN RESIST
Jan 2, 2024 Make dinner a breeze with these recipes with Rice-A-Roni! From casseroles to soups to chicken salad, these easy dishes are always a hit.
From insanelygoodrecipes.com


ONE POT CHICKEN RISONI WITH CRISPY SALAMI - RECIPETIN EATS
Jan 31, 2024 This is a cosy chicken risoni (orzo) that’s a complete one pot meal: risoni in a creamy tomato parmesan sauce with swirls of spinach and pops of nutty chickpeas with juicy pan seared chicken breast, sprinkled liberally …
From recipetineats.com


SKILLET PICKLE CHICKEN - THE SKINNYISH DISH
Jun 3, 2018 Are you ready for the easiest and dreamiest chicken tender recipe ever? Today, I’m going to share this recipe for Skillet Pickle Chicken with ya! Technically, it should probably be called ‘Pickle-Brined Crispy Chicken …
From theskinnyishdish.com


RONIS PICKLE CHICKEN RECIPES
Whisk pickle juice, brown sugar, kosher salt, 1 teaspoon black pepper, and 1 pinch cayenne pepper together in a large bowl until sugar dissolves. Submerge chicken breasts in brine, …
From tfrecipes.com


HOMEMADE CHICKEN RICE-A-RONI - PLAIN CHICKEN
May 16, 2014 Homemade Chicken Rice-A-Roni Recipe – you’ll never use the boxed stuff again! Rice, spaghetti, chicken bouillon, Italian seasoning, parsley, garlic powder. SO good and super easy to make.
From plainchicken.com


DILL PICKLE CHICKEN RECIPE (TENDER AND DELICIOUS) | THE …
Jul 16, 2023 Keep that leftover spicy and tangy pickle juice so you can use it to make the most tender and delicious chicken you will eat all summer.
From thekitchn.com


PICKLE-BRINED CHICKEN WITH HERB SAUCE | RICARDO
This pickle-brined poultry, roasted with celeriac, rutabaga and carrots, proves there’s no better way to cram extra zing into a dish. In a glass dish, combine the chicken, pickle juice and salt. Cover and refrigerate for 12 hours or overnight, …
From ricardocuisine.com


RONI'S PICKLE CHICKEN RECIPE - RECIPEOFHEALTH
Get full Roni's Pickle Chicken Recipe ingredients, how-to directions, calories and nutrition review. Rate this Roni's Pickle Chicken recipe with 4 chicken thighs, 1 cup sliced dill pickles, …
From recipeofhealth.com


3 RONI PICKLE CHICKEN RECIPES - RECIPEOFHEALTH
Get the best and healthy roni pickle chicken Recipes! We have 3 roni pickle chicken Recipes for Your choice!
From recipeofhealth.com


PICKLE BRINED CHICKEN BITES
Mar 11, 2024 These easy Pickle Brined Chicken Bites are bursting with bold dill pickle flavor at just 245 calories, 2 carbs, and 1 WW Point per serving!
From emilybites.com


SEASONED CHICKEN AND RICE - RICE-A-RONI
In large skillet, sauté rice-vermicelli mix with 2 Tbsp. margarine over medium heat until vermicelli is golden brown, stirring frequently. Slowly stir in 2 cups water, Special Seasonings and 1 lb. uncooked, boneless, skinless chicken breasts, …
From ricearoni.com


PICKLE CHICKEN (+VIDEO) - THE GIRL WHO ATE EVERYTHING
Jul 13, 2024 Pickle Chicken is a tender chicken baked in a crispy coating. Our family goes crazy for these. In a large bowl or resealable plastic bag, add the chicken, pickle juice, brown sugar, and two teaspoons kosher salt. Marinade …
From the-girl-who-ate-everything.com


GARLIC CHICKEN AND VERMICELLI RECIPE | RICEARONI.COM
1 package PASTA RONI® Garlic & Olive Oil Vermicelli 1 pound uncooked, boneless, skinless chicken breasts, cut into 1-inch pieces 2 tablespoons margarine or butter
From ricearoni.com


BEST PICKLE CHICKEN RECIPE - HOW TO MAKE PICKLE …
Jun 25, 2018 Pickle juice is salty—it gives the chicken marinade amazing flavor when mixed with olive oil, garlic, and fresh dill. Step 1 Preheat oven to 425°. In a large bowl, whisk together ⅓ cup olive...
From delish.com


DO PEOPLE REALLY EAT THESE 5 HORRIFYING CONFECTIONS?
3 days ago #4 Pickle Pie. The next item on our list of horrifying desserts is, for better or worse, exactly what it sounds like. Pickle pie is one of the staple menu items for the SunGlow …
From drivinvibin.com


Related Search