Every now and then Liz succumbs to my whims and allows me to experiment with new recipes, well kind of a new recipe. See I love Southern Style food seeing as how I grew up with this type of food being the staple of our meals. I still love it today, I don’t know whether it’s because the flavors bring back memories or if it’s simply how they find ways to use everything they have available in their recipes. So when I was clicking around a few places and came across this Copycat Chick-fil-A Recipe I had to try it.
I really had to do a lot of talking to convince Liz to let me try this, let’s face it I never would have thought to use pickle juice as a marinade but it works and works really well. Not only does it impart the zing of the dill pickle, it works amazingly well as a tenderizer.
The recipe called for the chicken breast to be tenderized by smacking it with a mallet. Personally I’ve never found that to be effective and it’s just another time consuming step. Let me share with you the best way I’ve found to tenderize chicken breast…lay the breast upon the cutting board and slice the breast horizontally midway through the thickness of the breast. This has always worked well for me and talk about super quick.
I didn’t change the recipe much, actually aside from the way I tenderize the chicken the only other deviance from the original was I used celery seed in place of the celery salt. Mainly because I only had the celery seed but after making this I would leave the celery salt out from now on anyway.
Aside from that the only other piece of advice is to cook this in a cast iron skillet…it just works the best.
I even got a thumbs up from my sons who are chicken aficionados and Liz even commented how tender the chicken was, though she was so/so on the pickle juice marinade. I’m still working with her on that one.
Linking to… Gooseberry Patch
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