The Breaking Bad finale was Sunday! As a result, I put together a fun dinner of “Los Pollos Hermanos” chicken, green beans (from the deli at Albertson’s) a blue cocktail and well, a pick-me-up (crushed blue raspberry candy).
Ok, so the Hermanos chicken isn’t all that authentic. It isn’t fried, for example (was trying to keep things a little healthier). And I attempted something I’ve been dying to try since I’ve heard it incorporated into Chick-Fil-A knock off recipes: a pickle juice brine, which isn’t exactly a Hispanic-sounding touch. Regardless, it was delicious, so I’m posting the recipe, even if it was a bit haphazard.
chicken breasts, cut into about four ounce portions
panko (I used equal parts whole wheat panko and regular), mixed with a generous amount of paprika and chicken taco seasoning
salt and pepper
2 eggs, beaten
flour, also mixed with paprika and chicken taco seasoning
buttermilk, for soaking
pickle juice (about enough to submerge the chicken in a plastic bag, though I watered mine down with a little water and added two cut up pickles to the mix)
Season chicken with salt. Submerge in buttermilk, seasoned with some paprika, for a few hours.
Combine pickle juice, water and pickle chunks.
About 45 minutes before cooking, remove chicken from buttermilk and submerge in a plastic bag with pickle mixture.
After about a 45 minute brine, remove chicken from pan. Dredge, first in buttermilk, then seasoned flour, then egg mixture, then breadcrumb mixture. Add a little paprika on top. Allow to stand for about 30 minutes. Preheat oven to 375.
Brown chicken on either side for a couple minutes (I did this in two batches). Bake chicken for 20-30 minutes or until cooked through.