Categories: Meals
Ingredients
- 20 Pickle Slices
- 1 Romaine Heart
- 1 Roma Tomato
- 2 Boneless Skinless Chicken Breasts
- 1 Tbsp. Smokehouse Maple Seasoning
- 3/4 cups Tempura Mix
- 11/2 oz. BBQ Sauce
- 6 fl. oz. Vegetable Oil
- 11/2 fl. oz. Light Italian Dressing Packet (1.5 fl. oz.)
- 11/2 oz. Ranch Dressing Packet (1.5 fl. oz.)
Directions
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Preheat oven to 375 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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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).
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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.
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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.
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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.
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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.
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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.