Pickle-Back Chicken

Ingredients

• 1 Pound of Chicken Tenders

• 1/2 Cup of Olive Oil

• Brine:

  • 1 Cup of Pickle Juice

  • 1/2 Gallon of Water

  • 1/4 cup of Salt

Instructions:

1. Combine the Brine ingredients in a large bowl.

2. Add the chicken to the brine, cover, and refrigerate overnight or at least 5 hours.

3. Remove the chicken from the brine and let it dry for 20 minutes.

4. Heat olive in in a frying pan.

5. Sear the chicken on both sides.

6. Serve with your favorite sauce or in your favorite wrap.

---

Wine Pairing Suggestions: 2020 Mary Taylor White Blend

• 35% Encruzado, 32% Malvasia Fina, 19% Bical, 14% Gouveio

• Dão, Portugal

• $15-$17