DILL PICKLE CHICKEN AND WAFFLES WITH CHIPOTLE MAPLE RANCH
DILL PICKLE CHICKEN AND WAFFLES WITH CHIPOTLE MAPLE RANCH - your new favorite appetizer. I used Grillo’s pickles for the THREE different pickle components for this recipe. Let’s get into it. What you’ll need: -Chicken breast -@grillospickles dill pickle slices -Frozen mini waffles -Dill pickle potato chips (I used the @grillospickles and @bouldercanyon dill pickle potato chip collab) -1 cup Greek yogurt -2 tbsp buttermilk -1.5 tbsp Ranch seasoning (I just used the packet) -2 tbsp Chipotle pepper sauce -1 tbsp Maple syrup -2 tbsp water -salt -pepper -2 eggs -1 cup flour -toothpicks Cut your chicken breasts into small bite sized pieces (cut as many as you want to serve. I used 2 chicken breast and got about 16 pieces). Put chicken breast into a bowl and pour over pickle juice until chicken is covered. Cover and place in the fridge for 2 hours). Make your chipotle maple ranch - in a small bowl mix your greek yogurt, buttermilk, ranch seasoning, sauce from your chipotle pepper can, maple syrup, water, and a pinch of salt. Blend or mix well. Set in the fridge. blend or food process your potato chips to get them crushed up like a breading. Get your dredging station ready - scrambled eggs in one bowl, and flour in another. strain and dry your chicken pieces. Drop one at a time in flour and cover well, drop into egg mixture, and then cover in chip crumbs, set on a plate to the side. Do this with all of your chicken chunks. In a skillet over medium heat, heat avocado oil (or vegetable oil - something with a high smoke point). Once oil is hot, add in your chicken pieces and cook on one side until golden brown. Flip the pieces and brown the other side. Get the sides too! Make sure these are browned and crispy. Remove from oil and set on a cooling rack. Heat your mini waffles according the instructions on the packaging. Put a pickle on eat waffle, top with a piece of chicken, and stick with a toothpick. Dip into your chipotle maple ranch. Enjoy!
What you need
Instructions
Cut your chicken breasts into small bite sized pieces (cut as many as you want to serve. I used 2 chicken breast and got about 16 pieces). Put chicken breast into a bowl and pour over pickle juice until chicken is covered. Cover and place in the fridge for 2 hours). Make your chipotle maple ranch - in a small bowl mix your greek yogurt, buttermilk, ranch seasoning, sauce from your chipotle pepper can, maple syrup, water, and a pinch of salt. Blend or mix well. Set in the fridge. Blend or food process your potato chips to get them crushed up like a breading. Get your dredging station ready - scrambled eggs in one bowl, and flour in another. Strain and dry your chicken pieces. Drop one at a time in flour and cover well, drop into egg mixture, and then cover in chip crumbs, set on a plate to the side. Do this with all of your chicken chunks. In a skillet over medium heat, heat avocado oil (or vegetable oil - something with a high smoke point). Once oil is hot, add in your chicken pieces and cook on one side until golden brown. Flip the pieces and brown the other side. Get the sides too! Make sure these are browned and crispy. Remove from oil and set on a cooling rack. Heat your mini waffles according the instructions on the packaging. Put a pickle on each waffle, top with a piece of chicken, and stick with a toothpick. Dip into your chipotle maple ranch. Enjoy!View original recipe