Fried pickle and ranch chicken
Tonight we build a weeknight dinner around that jar of fried pickles and ranch, spreading the dip thick over chicken breasts to coat and fry them golden. It is fast, tangy, and uses what you have.
About 420 calories a serving, 51 g protein, 3 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 2 pieces, about 1 pound [450 grams] chicken breast
From your shelf
- 1 cup [240 ml] fried pickle and ranch dip
Staples
- 2 tablespoons oil
- to taste salt
- to taste pepper
- Pat 2 chicken breasts dry with paper towels and season both sides with salt and pepper. Spread 3 tablespoons of the fried pickle and ranch dip over each breast, coating evenly.
- Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. When the surface ripples, lay the coated chicken breasts in the pan and cook until the coating is golden on the bottom, about 5 minutes.
- Flip the chicken carefully and cook the other side until golden and the thickest part registers 165°F [74°C] on a meat thermometer, about 5 to 7 minutes.
- Transfer the chicken to a plate. Stir the remaining dip with 2 tablespoons water to thin it, pour into the hot pan, and warm through, about 1 minute. Spoon the warm sauce over the chicken and serve.
Note Swap the chicken for pork chops or thicker white fish fillets if you like. Leftovers keep in the fridge for 3 days; reheat gently. Serve with rice or a simple green salad to cool the tang.
On the label
DILL PICKLES [CUCUMBERS, WATER, SALT, VINEGAR, SPICES, ALUM, TURMERIC, POLYSORBATE 80, POTASSIUM SORBATE (PRESERVATIVE)], CREAM CHEESE [PASTEURIZED MILK AND CREAM, CHEESE CULTURE, SALT, STABILIZERS (CAROB BEAN AND/OR XANTHAN AND/OR GUAR GUMS)], MAYONNAISE [SOYBEAN OIL, WATER, WHOLE EGGS, EGG YOLKS, VINEGAR, SALT, SUGAR, LEMON JUICE, CALCIUM DISODIUM EDTA (TO PROTECT QUALITY), NATURAL FLAVORS], PARMESAN CHEESE [PASTEURIZED PART-SKIM COW'S MILK, CHEESE CULTURES, SALT, ENZYMES, POWDERED CELLULOSE ADDED TO PREVENT CAKING], CONTAINS LESS THAN 2% OF THE FOLLOWING: BREADCRUMBS [WHEAT FLOUR, CONTAINS 2% OR LESS OF THE FOLLOWING: SUGAR, YEAST, SALT, EXPELLER-PRESSED SUNFLOWER OIL (AS A PROCESSING AID), SALT], MINCED ONION, POTASSIUM SORBATE [PRESERVATIVE], DILL, PARSLEY, SALT, BLACK PEPPER, CHIVES, XANTHAN GUM.
Meijer, dips & salsa, serving 28 GRM, package 10 oz/283 g. Ingredients as printed on the label.
More from Meijer
- Meijer bbq chicken wings, bbq chicken
- Meijer ground turkey
- Meijer hot buffalo style glazed chicken wing sections, hot buffalo style
- Meijer bbq rib sandwich, bbq
- Meijer edamame in shell
- Meijer cheese risotto cooked rice in a creamy cheese sauce italian skillets, cheese risotto
- Meijer tomato basil gnocchi, tomato basil
- Meijer organic peas & shoestring carrots
- Meijer sweet potato fries, sweet potato
- Meijer green organic peas, green
Other pickles
- Pittsburgh Pickle Co. pickle dill - millPittsburgh Pickle Co.
- Fresh Cravings dill pickle hummus, dill pickleFresh Cravings
- Frank's Redhot dill pickle naturally flavored hot sauceFrank's Redhot
- Ta'amti hot & spicy picklesTa'amti
- Boar's Head pickle & pepper terrine loaf wurstBoar's Head
- Gabila's half sour picklesGabila's
- Alreef cucumber pickles, picklesAlreef
- Grillo's Pickles sweet & spicy pickle chips, sweet & spicyGrillo's Pickles
- Mother's Recipe stuffed red chili pickleMother's Recipe
- Suckerpunch arbol pepper spicy dill pickle chips, arbol pepper spicy dillSuckerpunch
Cooks as pickles, ranch, dip. Half of it left? Use up the pickles.