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RECIPE: Pickle Fried Chicken & Potato Salad
Potato Salad:
5 ea – medium Yukon Gold Potatoes (cut into smaller pieces)
3 ea – celery sticks (chopped)
1/2 ea – onion (chopped)
1/2 c – mayonnaise
2 T – yellow mustard
1 T – honey
1 1/2 T dijon mustard
1 T – celery seed
1 t – black pepper
1/4 t – white pepper
1/2 t – garlic powder
1 t – onion powder
1/2 t – smoked paprika
1/4 c – dried chopped onions
3 ea – eggs
1. Boil eggs. Cool and peel. Chop them up.
2. Boil potatoes. Strain and place in a bowl. Mash with a FORK.
3. Add remaining ingredients and stir.
4. Don’t forget to add the dried chopped onions at the end! 😀
(For an extra boost of flavor, add 1/2 c of pickle relish.)
Pickle Fried Chicken:
2 pkg – chicken (wings & drumsticks)
4-6 c – pickle juice (whatever comes in one of those big jars)
2 c – AP Flour
1/4 c – cornstarch
1 T – salt
1/2 c – breadcrumbs
2 t – black pepper
2 t – onion powder
1 t – garlic powder
1 t – smoked paprika
1/2 t – cayenne pepper
1 T – Italian seasoning
1. Soak the chicken in the pickle juice for at least 30min. – 1hr. (Best if soaked overnight.)
2. Combine all of the dry ingredients in a bowl (or pan.)
3. Dredge the chicken in the flour mixture.
4. Double-fry the chicken until deep golden brown.
5. Remember to eat it with your hands!
//Music
Cumbia No Frills Faster by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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