Take your chicken to the next level with our Pickle-Brined Oven-Fried Chicken! This recipe combines tangy pickle brine with crispy, golden perfection, delivering bold Cajun flavor straight from the oven. A healthier, baked twist on a Southern classic using Louisiana Fish Fry Homestyle Chicken Fry – it’s easy, flavorful, and sure to be a hit at dinner!

Ingredients

  • 1 bag Louisiana Fish Fry Products Homestyle Chicken Fry Chicken Batter Mix
  • 1 tsp. Louisiana Fish Fry Products Cravin’ Cajun Hot Sauce
  • 3 lbs. bone-in, skin-on chicken pieces (thighs, drumsticks or wings)
  • 2 cups dill pickle brine
  • 1 cup buttermilk
  • 2 eggs
  • cooking spray
  • 2 Tbsp. Dijon mustard
  • 1 tsp. fresh lemon juice
  • 1/2 cup mayonnaise

Directions

  1. Place chicken in a shallow dish and pour the brine over it. Toss to coat the chicken then cover and marinate in the refrigerator for 2 – 6 hours. 
  2. When ready to cook the chicken, preheat oven to 425°F. In a bowl, whisk together buttermilk and eggs. In another bowl, pour Homestyle Chicken Fry. 
  3. Line a baking sheet with foil and spray a wire rack with cooking spray. Moisten chicken thoroughly in the egg mixture, then press into the Homestyle Chicken Fry until fully coated. Place on the wire rack.
  4. Bake for 30 minutes or until golden brown and internal temperature reaches 165°F.
  5. While chicken bakes, combine mustard, lemon juice, hot sauce, and mayonnaise in a small bowl. Serve Dijonnaise with hot chicken and enjoy!

Pro Tips

Oysters in Your Air Fryer

Ever wondered whether you should try oysters in your air fryer? So have we, and we were curious enough to test it out.

Click here for the full Air Fried Garlic Butter Oysters recipe page.

Spoiler alert: Yes, you can and yes, you should.

Oranges in your Seafood Boil

Try using oranges instead of lemons in your crawfish boil!

-submitted by Timothy Dunn

Fresh Fruit Cobbler

Want to use fresh fruit in your cobbler? Here’s what to look for in season. Bananas, apples and lemons are available year round. In the summer try blueberries, peaches, blackberries, plums and raspberries. Come fall, go for pecans, cranberries, figs or pears. Try chestnuts in your winter cobbler. And in the spring use apricots, strawberries or rhubarb.

Non-Cherry Glazed Pork

If cherry isn’t really your jam, try Elizabeth Hunter’s Cherry-Glazed Pork Meatballs with any jam flavor to make it your own (we promise, Elizabeth won’t mind).

N.O. Style BBQ

Don’t let shrimp have all the fun. Try our New Orleans Style BBQ Shrimp recipe with chicken, pork tenderloin, fish or chargrilled oysters too! Here’s how to make Chargrilled Oysters.

Sweet Potatoes

Swap out regular potatoes for a yammin’ variation on seafood boils. A little sweetness goes a long way when you throw in fresh sweet potatoes. Your boil buddies will be wowed by this unexpected twist!

Potato Salad Gumbo

For true Louisiana-style gumbo, serve with potato salad and French bread! Try these potato salad recipes: Cajun Potato Salad or Out of Mayo Potato Salad.

Pasta Etouffée

To change things up a bit, try pasta instead of rice when cooking with our Shrimp Creole Base or Etouffée Base.

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