Have you ever gone to a restaurant and ordered something because of the sides it came with? Same here, and this BBQ chicken breast with (wait for it) fried pickles may be one of those times. Don't get us wrong, this tender white meat chicken glazed in a sweet, tangy BBQ sauce definitely holds its own. But these tempura-battered pickle slices are crunchy, golden-brown coins of briny perfection. Batter up!
Light Italian Dressing Packet (1.5 fl. oz.)
Ranch Dressing Packet (1.5 fl. oz.)
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Pat pickle slices dry (this helps tempura batter adhere). Hold romaine head at root end and chop coarsely. Core Roma tomato and cut into ¼" dice. Rinse chicken breasts, pat dry, and season both sides with 2 tsp. BBQ seasoning (reserve remaining for topping fried pickles).
Prepare the Pickles
Combine tempura mix and ½ cup water in a medium mixing bowl. Mix together thoroughly until batter is formed, similar in consistency to pancake batter. Place pickle slices in bowl and cover with batter. Allow to sit at least 5 minutes.
Sear the Chicken
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add chicken to hot pan and cook 2 minutes per side, or until golden brown. Transfer seared chicken to prepared baking sheet. Wipe pan clean.
Finish the Chicken
Place baking sheet in oven and bake 6 minutes. Carefully remove baking sheet from oven and brush each chicken breast with half the BBQ sauce (reserve remaining for brushing on chicken later). Bake 5-7 more minutes, or until chicken is glazed with sauce and reaches a minimum internal temperature of 165 degrees.
Cook the Pickles
While chicken cooks, place pan used to sear chicken over medium-high heat and add vegetable oil. Test oil temperature by dropping a small amount of batter in oil. If it browns too quickly, lower the heat. Line a plate with a paper towel. Working in batches, carefully remove pickles from batter and add to hot oil. Cook 3-5 minutes per side, or until light brown and crispy. Transfer to towel-lined plate. Season with remaining BBQ seasoning.
Plate the Dish
Toss romaine and Roma tomato with Italian dressing in a mixing bowl and serve on a plate. Brush chicken with remaining BBQ sauce and add to plate along with fried pickles. Serve with ranch dressing on side for dipping pickles.
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