Chicken brined in pickle juice overnight then used the amazing Anova at 140F/2 hours, then double dipped in egg wash and flour (seasoned w/ MSG, smoked paprika, onion powder, S&P) and fried at 425F for about 5 minutes. Yeasted waffle batter risen for two hours and cooked with Gouda and prosciutto. Drizzled with sorghum to finish.
That looks hella good @colewagoner! That’s the kind of breakfast I would like to wake up to. I have never brined chicken in pickle juice…how does that taste like?
The chicken I have had brined this way varied from almost no impact on the flavor to a distinct but not strong dill pickle flavor. It was surprisingly good.
John - we need more pictures from you! YUM!
Sous vide waffles! WANT.
Ok, seriously, nice work as always Cole.
Question - pickle brine marinade, are you using vinegar pickles or lacto? For vinegar, are we talking sweet like bread & butter style or just “normal” ones?
Thanks! This is just regular ol’ dill pickles in the jar. Drain the juice and go!