Pickle-brined Chicken Bites w/ a Creamy Blue Cheese Sauce

These cornflake-crusted chicken bites are the perfect party appetizer!

The Deets

Meet your newest favorite appetizer: Pickle-brined, cornflake-crusted chicken bites with a creamy blue cheese sauce. These guys make the perfect appetizer or a little chicken slider. I brined the chicken in pickle juice, some dill, and spices, which always makes the chicken super tender and is great for chicken sandwiches, sliders like these, you name it. Cut the chicken into little bites and then cover them in your cornflake crust. Fry it up and enjoy the crispiest little bites. Don’t forget to add the blue cheese sauce, which adds flavor to these little guys. Top them off with a pickle and the sauce! If you want to turn these into a slider, get some little buns and layer the goods inside. Definitely give these a try, especially if you’re a pickle fan. These are a great party appetizer to bring because you really can make a lot of them in one sitting. These chicken bites would be perfect for Memorial Day Weekend or the 4th of July, if I do say myself! Full recipe in the caption: enjoy! If you enjoyed this app, check out all of my recipes here!

Pickle-brined Chicken Bites w/ a Creamy Blue Cheese Sauce

Print Recipe

Ingredients

The chicken brine:

  • Boneless skinless chicken thigh or breast I love a thigh but either would work
  • Pickle juice + pickle chips
  • Dill

The blue cheese “sauce”:

  • 2 tbsp of sour cream or yogurt
  • Blue cheese crumbles
  • Chopped chives
  • Sea salt
  • Pepper

The rest: 

  • Corn flakes
  • Egg
  • Flour
  • Fry oil
  • Toothpicks

Instructions

  • Slice chicken into bite sized pieces and add to a bowl. Pour pickle juice and dill over top and let marinate for at least an hour or overnight.
  • Add cornflakes to a ziploc bag and pound until it becomes a large crumb. Prep for frying by adding flour to a bowl, corn flakes to another, and a whisked egg to a third. Add fry oil to a deep pan.
  • Working a few at a time, add pieces of chicken to flour, then egg, then cornflake mixture, making sure they’re evenly coated. When oil is at 350, add chicken a few pieces at a time. Careful to not overcrowd the pan. Cook for about 6-8 min depending on how big your pieces are, flipping halfway through. Once internal temp of chicken is 165 and the outside is browned and crispy, transfer to a rack or paper towel lined plate.
  • Make your blue cheese “sauce” by combining ingredients in a bowl and mixing until thoroughly combined. Add a pice of chicken, a little dollop of sauce and a pickle chip to a toothpick. Repeat with remaining pieces of chicken. Enjoy!

You'll also love...

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.