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It sounds good, but why the powdered sugar?
Quote from: The Weazle on November 30, 2017, 07:44:35 PMIt sounds good, but why the powdered sugar?Not sure. Recipe was a knock off of chick filet. It is not real noticeable but you get a subtle sweetness. I'd say.
Dill pickle and chicken, who'd a thunk. I will need to try this. I wonder about adding some jalapeno juice to the pickle juice ?
Yes, these flavors work well together.I've been marinating boneless skinless breasts in Italian salad dressing and then sprinkling them liberally with dill before grilling for about 3 decades now. They can be grilled in the pan as well.