Chicken Oysters Recipe
buttermilk-pickle brine, mustard seed tartar, lemon
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Ingredients
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Brine
Chicken Oysters
Tartar Sauce
Garnish
Method
Brining the Chicken
- 1
Prepare the Brine
In a large bowl, combine buttermilk, pickle juice, salt, and black pepper. Whisk until well mixed.
- 2
Brine the Chicken
Add the chicken oysters to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
Cooking the Chicken
- 3
Prepare the Coating
In a shallow dish, combine the flour and cornmeal. Mix well.
- 4
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until shimmering.
- 5
Coat and Fry the Chicken
Remove the chicken oysters from the brine and let excess liquid drip off. Dredge in the flour-cornmeal mixture until well coated. Fry in the hot oil for about 3-4 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.
Making the Tartar Sauce
- 6
Combine the Ingredients
In a bowl, mix together mayonnaise, mustard seeds, lemon juice, and dill pickles until well combined. Adjust seasoning if necessary.
