Pickle-Brined Chicken Bites with Creamy Blue Cheese Sauce Recipe
These Pickle-Brined Chicken Bites with a Creamy Blue Cheese Sauce are a crispy, flavorful appetizer featuring bite-sized chicken pieces marinated in tangy pickle juice and fresh dill, then coated with a crunchy cornflake crust and fried to golden perfection. Served with a rich, tangy blue cheese sauce, these bites are perfect for snacking or entertaining.
- Prep Time: 15 minutes (plus 1 hour to overnight marinating)
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes to overnight marinating plus 10 minutes cooking
- Yield: 4 servings (about 16-20 chicken bites) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
The chicken brine:
- 1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup pickle juice
- 1/4 cup pickle chips
- 2 tbsp fresh dill, chopped
The blue cheese sauce:
- 2 tbsp sour cream or plain yogurt
- 1/4 cup blue cheese crumbles
- 1 tbsp chopped chives
- 1/4 tsp sea salt
- 1/8 tsp freshly ground black pepper
The coating and frying:
- 1 1/2 cups corn flakes
- 1/2 cup all-purpose flour
- 1 large egg, whisked
- Vegetable or canola oil, for frying (about 2 cups)
- Toothpicks for serving
Instructions
- Marinate the chicken: Slice the chicken into bite-sized pieces and place them in a bowl. Pour pickle juice over the chicken along with the chopped fresh dill and pickle chips. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the chicken to absorb the tangy flavors.
- Prepare the coating: Place corn flakes in a large Ziploc bag and crush them into large crumbs using a rolling pin or a heavy object. Set up a breading station with three bowls: one with flour, one with the whisked egg, and one with the crushed corn flakes.
- Preheat the oil: Heat about 2 inches of vegetable oil in a deep pan or skillet over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature.
- Coat the chicken: Working in batches, dredge each piece of marinated chicken first in flour, shaking off any excess, then dip it into the egg, and finally coat thoroughly with the crushed corn flakes, pressing gently to adhere the crumbs well.
- Fry the chicken bites: Carefully place the coated chicken pieces in the hot oil without overcrowding the pan. Fry for 6-8 minutes, flipping halfway through, until the chicken is golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C). Remove and drain on a wire rack or paper towels.
- Make the blue cheese sauce: In a bowl, mix together sour cream or yogurt, blue cheese crumbles, chopped chives, sea salt, and black pepper until smooth and creamy.
- Assemble and serve: Spear each chicken bite with a toothpick, add a small dollop of the creamy blue cheese sauce and a pickle chip on top. Serve immediately and enjoy these delicious, tangy bites.
Notes
- For extra flavor, marinate the chicken overnight.
- If you prefer, substitute yogurt for sour cream in the blue cheese sauce for a lighter version.
- Maintain the oil temperature around 350°F to ensure crispy chicken without greasiness.
- Use a wire rack to drain fried chicken to keep the crust crispy.
- Leftover chicken bites can be reheated in a hot oven at 375°F for 5-7 minutes to restore crispiness.
Keywords: pickle-brined chicken, blue cheese sauce, crispy chicken bites, appetizer, fried chicken, snack
