Blackened Chicken Sandwich

INGREDIENTS:

• 2 Lbs Chicken Tenders
• 1 Cup Fickle Pickles Juice
• 2 Tbsp. Blackened Seasoning
• Crisp Lettuce Leaves *
• Red Onion, thinly sliced *
• Large tomato, sliced *
• Fickle Pickles
• 8 Slices Bacon, cooked crisp (optional) *
• Brioche or Sweet Buns
• Honey Mustard Sauce *

DIRECTIONS:

1. Marinade raw chicken in Fickle Pickles juice in a zip bag.
2. Place in fridge for 2-6 hours, turning bag once.
3. Preheat oven to 375 degrees.
4. Remove chicken from bag and sprinkle both sides with blackened seasoning, adding more for a spicier flavor.
5. Spray a cooking sheet with non stick spray and add chicken, making sure pieces don’t touch for even cooking.
6. Bake for 20-25 minutes or until internal temperature is 165 degrees.
7. * While chicken cooks prepare Fickle Pickles Honey Mustard Sauce, cook bacon and chop veggies.
8. After chicken tenders are done, toast buns.
9. Add a generous smear of honey mustard, 2 chicken tenders, 1-2 slices of bacon, Fickle Pickles and veggies.

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Lisa Obriotti
” The Pickle lady’s Daughter “

Fickle Pickles Ranch Dressing

INGREDIENTS:

• 3/4 Cup Plain Greek Yogurt
• 1/4 Cup Mayonnaise
• 2 Tbsp. Sour Cream
• 1/3 Cup Fickle Pickles Juice
• 1 Tsp. Fresh Lemon juice
• 1 Tsp. Dijon Mustard
• 1 Tbsp. Fickle Pickles, finely chopped
• 1/2 Tsp. Onion powder
• 1/2 Tsp. Garlic powder
• 1 Tsp. Dried Parsley
• 1/2 Tsp. Dried Dill
• Salt & Pepper to taste

DIRECTIONS:

1. Whisk liquid ingredients until smooth.
2. Add remaining ingredients and mix well.
3. Place in airtight container in refrigerator until ready to serve, up to 5 days.
4. Shake/stir before serving.

If the consistency is too thick, just add another tablespoon of Fickle Pickles juice. For a spicier version add a dash of cayenne and use Extra Spicy Fickle Pickles!

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Lisa Obriotti
” The Pickle lady’s Daughter “

DIRECTIONS:

You’ll need a baking rack with tray underneath to start.

1. Whisk buttermilk, Fickle Pickles juice, hot sauce and egg in a mixing bowl.
2. Add all chicken tenders to bowl and coat all chicken well.
3. Mix flour & salt together in a shallow bowl.
4. Remove chicken from bowl to a plate but do not discard juice.
5. Dredge each piece of meat into flour and salt then back into the marinade juice, then back into flour mixture to double coat.
6. Set each piece on rack spaced apart to rest and slightly dry for 10 minutes. This helps keep the coating on during frying.
7. While meat is resting on rack, heat 1/2 cup of oil in a cast iron skillet until temp reaches 325 degrees and make sauce.
8. To make sauce, add butter to saucepan over medium heat.
9. Before it finishes melting, add all other ingredients and whisk until brown sugar is fully blended.
10. Remove from heat.Next, carefully place each tender in skillet with room around edges to cook evenly.
11. Cook 4-6 minutes on each side or until internal temperature reaches 160 degrees.
12. Add oil as needed.
13. Transfer fried chicken to a clean rack with tray underneath and brush each side with hot butter sauce.

Serve immediately with sliced white bread or sweet rolls and a heap of Fickle Pickles!

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Lisa Obriotti
” The Pickle lady’s Daughter “

DIRECTIONS:

1. Drain liquid from cans of corn.
2. Mix together corn, cooked bacon, onion, cheese and chopped pickles in a large bowl.
3. In a small bowl combine ranch dressing, pickle juice, celery salt and garlic powder with a whisk.
4. Toss all ingredients together.
5. Add salt & pepper to taste.
6. Cover bowl and place in fridge for a minimum of 1 hour, up to 3 days.
7. Remove from fridge and stir before serving as a side or with tortilla chips.
8. * For Mexican Street corn style, use 4-5 ears of roasted corn on the cob, 1/2 tsp chili powder and juice of 1/2 of a lime.

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Lisa Obriotti
” The Pickle lady’s Daughter “

DIRECTIONS:

1. Heat 1 cup of water and mix sugar until dissolved.
2. In a large pitcher, add lemon juice, pickle juice and all water.
3. Stir well.
4. Serve over ice and garnish with a few slices of Fickle Pickles.
5. Make it elegant by rimming the half the glass with coarse salt and dried dill before serving. You can also make this a cocktail by adding a shot of vodka or tequila!

Makes 10-12 Servings.

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Lisa Obriotti
” The Pickle lady’s Daughter “

DIRECTIONS:

1. Peel and rinse hard boiled & cooled eggs.
2. Cut in half and scoop out yolks into a large bowl.
3. Dice cooked egg whites or use an egg slicer (slice one direction then turn and slice the opposite direction).
4. Mash yolks with mayonnaise, dry mustard, celery salt and Fickle Pickle juice until the mixture is smooth and creamy.
5. Add egg whites, green onion, celery and Fickle Pickles to yolk mixture and stir well.
6. Add salt and pepper to taste.
7. Chill for a minimum of 1 hour.

Makes up to 8 servings. Serve as a sandwich on grainy bread with crisp lettuce or as an appetizer with crackers. For a spicy egg salad use our Extra Spicy Fickle Pickles and add a dash of cayenne pepper. Follow us on Facebook for recipes and more!

Lisa Obriotti
” The Pickle lady’s Daughter “

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Unwrap sweet rolls and carefully cut in half horizontally using a serrated bread knife, keeping top & bottom roll pieces connected.
3. Remove top half of rolls.
4. Place bottom half section, cut side up, in a 9×13 baking dish, sprayed with cooking spray.
5. In a bowl, whisk Dijon mustard, mayonnaise, Fickle Pickle juice and Worcestershire sauce.
6. Blend until smooth.
7. Spread sauce on cut sides of both layers of rolls.
8. Layer half of the Swiss cheese on bottom rolls topped evenly with sliced ham, pulled pork, Fickle Pickles and remaining cheese.
9. Add top section of buns.
10. Loosely cover with foil and bake for 10 minutes.
11. Remove from heat and brush top of buns with melted butter.
12. Without foil, continue to bake for 7-9 minutes or until top of rolls are golden and cheese is melted.
13. Wait a few minutes to cool before cutting and separating sliders.
14. Serve immediately. 

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Lisa Obriotti
” The Pickle lady’s Daughter “

DIRECTIONS:

1. In a large bowl, flake precooked, cooled salmon or remove from can and separate.
2. Add all dry seasoning and stir well.
3. In a small bowl, mix egg, Fickle Pickles juice and Worcestershire sauce.
4. Pour liquid over salmon and mix well.
5. Fold in parsley, scallion, Fickle Pickles and breadcrumbs.
6. Shape into 6 patties.
7. For traditional skillet frying, place half of vegetable oil in skillet over medium heat for 2-3 minutes.
8. After heating, place as many patties as will fit without touching each other.
9. Fry for 4-5 minutes on each side until golden brown.
10. Add oil as needed.
11. For air fryer, spray cooking basket with non stick spray and preheat to 400 degrees.
12. Place patties without touching in basket and cook for 15 minutes, turning over halfway. 

Serve immediately with Fickle Pickles Tartar Sauce! Pairs well with our Fickle Pickles Tater Salad. Follow us on Facebook for recipes and more!

Lisa Obriotti
” The Pickle lady’s Daughter “

DIRECTIONS:

1. Preheat oven to 375 degrees.
2. Grease or use parchment paper to prep a cooking sheet.
3. In a mixing bowl, blend cream cheese and dry ranch seasoning until mixed well.
4. Fold in shredded cheese, Fickle Pickles and shallot or onion.
5. Roll out crescent dough on a large cutting board, pressing perforations together.
6. Divide cream cheese mixture and spread evenly on each flat dough.
7. Carefully and tightly roll dough into a log. Cut into 1” pieces using a large serrated knife.
8. Place rolls on prepared cooking sheet with a little room in between each piece.
9. Melt butter, then add pickle juice, mixing well.
10. Brush butter mixture on top of rolls.
11. Sprinkle fresh dill on top.
12. Bake for 20-24 minutes until golden brown.
13. Check at 20 minutes as cooking times vary depending on your oven.
14. Allow to set for 5 minutes before serving.

Enjoy! Follow us on Facebook for recipes and more!

Lisa Obriotti
” The Pickle lady’s Daughter “