“pickled” oven-fried chicken

Pickled Oven Fried Chicken - 11

If we had a dollar for every time we’ve thrown a shade-filled eyeroll at an ‘oven-fried’ recipe (knowing it’s nowhere close to the bubbling, hot, greasy, REAL fried experience), we would have enough money to afford the liposuction we would need if we ate the buckets of deep fried goodness we really want.

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But we stand in front of you corrected. This recipe is a marriage of a Martha Stewart recipe and a Chick-Fil-A chicken sandwich copycat recipe. And THAT, friends, is a good thing. The pickle juice marinade really makes these truly amazing. If you close your eyes and take a bite, you would swear you were at Chick-Fil-A. We ourselves, haven’t shadowed the door since they pissed off the Gay Mafia.. and miss it so much.  Also, while we’re on the subject, depriving the public of what would be AMAZING hangover food on Sundays is the true sin, people. So selfish.

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This baking/convection broiling technique is also great for making A LOT of chicken. You can double the recipe easily, and other than washing your doughy, egg-crusted breadcrumb fingers the work is on the light side. These evenly magically reheat better than some recipes, without tasting and feeling like a thick slice of truck tire. We have used them in sandwiches, as a meal prep protein, and have been known to just quickly shame eat all the delicious remnants of crust left on the baking sheet the second one of us is alone in the kitchen.

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