Don’t throw out that leftover pickle juice! The pickle flavor is so strong in the brine that it does a phenomenal job with really soaking into the chicken meat, even though the chicken only spends an hour in the brine. The meat is tender, the crust has a subtle crunch and the hot dipping sauce takes it to the next level. Frying them on the stove will get you a crisper coating, but the almond meal is also more likely to fall off a bit if you handle it too much. Baking them in the oven is much less labor-intensive. You are going to love these!
Find the recipe here: http://www.eatmorefoodproject.com/pickle-brined-fried-chicken-fingers/
