Marinate the Chicken in Pickle Juice, Garlic Powder, Onion Powder, and Black Pepper for at least 30 minutes.
Combine all Breading ingredients in a shallow dish.
Dredge the marinated Chicken in the Breading mixture, ensuring it's fully coated.
Heat Vegetable Oil in a large skillet over medium-high heat.
Fry the Chicken for 6-8 minutes per side, or until golden brown and cooked through.
While the Chicken is frying, prepare the Sauce by combining all Sauce ingredients in a small bowl.
Spread a thin layer of Sauce on two of the Tortillas.
Top with shredded Cheese, fried Chicken, and sliced Pickles.
Place the remaining Tortillas on top and cook in the same skillet over medium heat for 2-3 minutes per side, or until golden brown and the Cheese is melted.
Ingredients
2
1 lb450 gBoneless skinless chicken thighs
1 cup240 mLDill pickle juice
1 tsp5 mLGarlic powder
1 tsp5 mLOnion powder
1/2 tsp2.5 mLBlack pepper
1 cup120 gAll-purpose flour
1 tsp5 mLPaprika
1/2 tsp2.5 mLCayenne pepper
1/2 tsp2.5 mLSalt
1/2 cup120 mLMayonnaise
2 tbsp30 mLDill pickle relish
1 tsp5 mLDijon mustard
44Flour tortillas
1 cup115 gShredded cheddar cheese
1/4 cup30 gSliced dill pickles
1/2 cup120 mLVegetable oil
Equipment
Large skillet
Shallow dish
Mixing bowl
Instructions
Marinate the Chicken in Pickle Juice, Garlic Powder, Onion Powder, and Black Pepper for at least 30 minutes.
Combine all Breading ingredients in a shallow dish.
Dredge the marinated Chicken in the Breading mixture, ensuring it's fully coated.
Heat Vegetable Oil in a large skillet over medium-high heat.
Fry the Chicken for 6-8 minutes per side, or until golden brown and cooked through.
While the Chicken is frying, prepare the Sauce by combining all Sauce ingredients in a small bowl.
Spread a thin layer of Sauce on two of the Tortillas.
Top with shredded Cheese, fried Chicken, and sliced Pickles.
Place the remaining Tortillas on top and cook in the same skillet over medium heat for 2-3 minutes per side, or until golden brown and the Cheese is melted.
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