Chicken Skewers with Spicy Peanut Sauce

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Need a quick, easy weeknight meal? Chicken Skewers with Spicy Peanut Sauce is just the ticket. Chicken tenders grilled and served with a spicy peanut sauce. Add a side of Sweet and Sour Cucumbers and dinner is ready in 30 minutes.


Chicken Skewers with Spicy Peanut Sauce

In my last post, I eluded to how busy the past few weeks have been…..whew!! But it’s Labor Day Weekend and……oh wait I’m still working! Continue reading “Chicken Skewers with Spicy Peanut Sauce”

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Pickle Brined Chicken Tenders

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How many ways can you cook chicken??? Here one more, Pickle Brined Chicken Tenders.


Pickle Brined Chicken Tenders

I adapted this from a recipe that I found on Epicurious. When I first started to really get into cooking, this my my go to site for whatever I wanted to cook. The recipes are all phenomenal and I was never at loss as to what to cook. I never had to ask What the Forks for Dinner?

When I first saw this recipe I thought maybe the recipe had pickle juice in it…….no, but it had the pickling spices for pickles……I was intrigued.

Pickle Brined Chicken Tenders

The original recipe called for chicken thighs, but friends were coming over to my brothers house to watch the Nascar and fried finger foods were on the menu. So, for my contribution, instead of the thighs……light bulb moment…….chicken fingers.

The only problem I had was when making the brine my salt never did dissolve, but that did not affect anything.

Pickle Brined Chicken Tenders

All and all the recipe, although a couple of steps was easy to make. During the brine period you can make other things or just set back and relax…..I chose option one, but whatever suits you is fine.

Breading was a messy process, but in the end well worth the mess.

Pickle Brined Chicken Tenders

Now, my brother’s friend Jeff manned the deep fryer so I got off easy in the actual cooking department. Jeff also made fried fish which was out of this world. So….. Thank you to Jeff for making this recipe so easy for me. And for the super tasty fish.

Fry Master Jeff

End result………so “forking” good…….not a crumb left. This picture of my nephew about says it all.

Pickle Brined Chicken Tenders
Picture says it all!!

The meat was tender and juicy, and the coating was crispy. The addition of honey drizzled over the top and a dash of hot sauce. Lets just say nobody had a plate we just ate as it came out of the fryer.

Yeah it was that good!!

Pickle Brined Chicken Tenders

In the mood for chicken strips….a.k.a. chicken finger…… Pickle Brined Chicken Tenders are your bird!!!!!

Pickle Brined Chicken Tenders
Author: 
Serves: 6
 
Ingredients
  • Brine:
  • 2 tablespoons yellow mustard seeds
  • 1½ teaspoons coriander seeds
  • 1 cup apple cider vinegar
  • ⅔ cup kosher salt
  • ⅓ cup sugar
  • ¼ cup chopped fresh dill
  • Chicken:
  • 3 pounds chicken tenders
  • Vegetable oil (for frying; about 10 cups)
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • Kosher salt
  • Honey, sea salt, sesame seeds, hot sauce (for serving)
Instructions
  1. Brine:
  2. Toast mustard and coriander seeds in a dry medium saucepan over medium heat, tossing often, until mustard seeds begin to pop, about 3 minutes. Add vinegar, salt, and sugar and bring to a boil. Reduce heat and simmer, stirring often, until salt and sugar are dissolved, about 4 minutes. Remove from heat; stir in dill and 4 cups water. Let cool.
  3. Chicken:
  4. Place chicken and brine in a large bowl, cover and chill for 3 hours. Remove chicken from brine, scraping off seeds, cover, and chill until ready to fry.
  5. Heat oil in deep fryer until 350°F.
  6. Place buttermilk in a large bowl. Place flour in another large bowl; season with kosher salt. Coat chicken in buttermilk, then dredge in flour, dipping your fingers in buttermilk as you pack flour on. Transfer to a baking sheet.
  7. Working in batches fry chicken, until skin is deep golden brown and crisp and chicken is cooked through, 6–8 minutes. Transfer to a wire rack set inside a baking sheet.
  8. Drizzle chicken with honey; sprinkle with sea salt and sesame seeds. Serve with hot sauce.

 

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Chicken Satay Spaghetti Squash Salad

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Chicken with yummy peanut sauce and spaghetti squash …… Chicken Satay Spaghetti Squash Salad.


Chicken Satay Spaghetti Squash Salad

Satay is traditionally a shish kebab style dish popular in Indonesia and Thailand. It is most frequently associated with Thai food, where it is made from cubes of beef, chicken, or lamb, and is dipped in a traditional peanut relish or sauce.

I mixed it up a little. First……no shish kebab. I marinaded chicken tenders in a curry, soy, brown sugar mixture. Tenders are are great and inexpensive part of the chicken…..bonus, they are easy to use, no cutting involved.

Chicken Satay Spaghetti Squash Salad

I used spaghetti squash for a pasta like element. I love spaghetti squash……it’s healthy, easy to make, and lends itself to lots of flavors. Some colorful cabbage, carrots, and green onions , along with the spaghetti squash make the salad base.

Peanut sauce, how do I love thee let me count the ways………slightly spicy, smooth, and peanut buttery, the perfect sauce for this salad.

Chicken Satay Spaghetti Squash Salad

I grilled the marinaded chicken on a grill pan, but please use your outdoor grill if you can.

I tossed the peanut sauce with the spaghetti squash, cabbage salad base and topped with the grilled chicken after slicing it. Some cashews add crunch and cilantro a touch of green.

Chicken Satay Spaghetti Squash Salad

This salad is good either room temperature or cold and makes it a perfect take along salad for a get-together or to pack as a work day lunch.

Use up that spaghetti squash that is setting your counter or get out and buy one……you need to make Chicken Satay Spaghetti Squash Salad.

Chicken Satay Spaghetti Squash Salad Collage

Chicken Satay Spaghetti Squash Salad
Author: 
Serves: 4
 
Ingredients
  • Dressing
  • • ¼ cup peanut butter (preferably smooth)
  • • 1 garlic clove, minced
  • • ½ teaspoon sesame oil
  • • 2 tablespoons soy sauce
  • • 2 teaspoons brown sugar
  • • 1½ tablespoons sriracha
  • • Juice of one lime
  • • 6 tablespoons coconut milk
  • • 2 tablespoons water
  • • ¼ tsp salt
  • Salad
  • • 1 roasted spaghetti squash
  • • 2 cups red cabbage, shredded
  • • 2 cups green cabbage, shredded
  • • 1 cup shredded carrots
  • • ¼ teaspoon salt
  • • 4 green onions, sliced
  • Satay Chicken
  • • 4-6 chicken tenders, grilled and sliced
  • • Salt and pepper
  • • 1½ tsp curry powder
  • • 2 tablespoon soy sauce
  • 2 teaspoons brown sugar
  • • Non stick coconut spray
  • Garnish
  • • 3 tablespoons cashews, roughly chopped
  • 2 tablespoon cilantro, chopped
Instructions
  1. Mix dressing ingredients in a bowl until smooth.
  2. Place both cabbages, spaghetti squash carrots in a bowl, add ¼ tsp salt, toss to combine and set aside for 5-10 minutes to wilt lightly.
  3. Mix curry powder, soy sauce, and brown sugar until blended, add chicken tenders and toss to coat.
  4. Spray grill pan or skillet with coconut spray and heat over high heat. Cook the chicken for 3 minutes until golden, then transfer to a plate.
  5. Toss all salad ingredients with dressing. Slice chicken tenders and place on top of salad. Garnish with cashews. Serve at room temperature or warm.

 

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