Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, pickle-brined chicken. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Pickle-Brined Chicken. © Simon Watson. "When you have leftover pickle juice, isn't it a waste not to use it to make chicken taste delicious?" asks Frank Falcinelli. These juicy, flavorful chicken tenders are marinated in pickle juice then breaded and baked in the oven or air fryer! Pickle Brined Baked Chicken Tenders are a juicy and flavorful chicken dish - similar to Chick-fil-A chicken recipe; includes air fryer and oven instructions.
Pickle-Brined Chicken is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Pickle-Brined Chicken is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook pickle-brined chicken using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Pickle-Brined Chicken:
- Prepare 64 oz Jar pickles
- Get 6 Bone in chicken thighs
- Take 1/4 cup Flour
- Take 1/2 tsp Ground black pepper
- Prepare 2 tbsp Olive oil
- Prepare 1/4 cup Merlot wine
- Prepare 3/4 cup Chicken broth
- Make ready 1 tbsp Butter
- Get 1 tsp Dry Dill weed
A buttery dill sauce makes this dinner taste even more delicious. Pickle-brining chicken was something I used to do in restaurants I worked in, it makes the meat super moist and perfectly seasoned with a hint of dill-pickly yumminess. The pickle brine helps tenderize and flavor the chicken in a wonderful way. This pickle-brined fried chicken harnesses the makes-your-eyes-squinty-when-you-eat-it sourness of pickle juice as a brine for fried chicken.
Steps to make Pickle-Brined Chicken:
- Drain pickles, reserving brine. Store, covered, in fridge up to two weeks. Place chicken in jar of brine. Cover and chill in fridge 8-24 hours
- Preheat oven to 475?F. Prepare a 9x13 baking pan by lining with foil and spray with cooking spray. Remove chicken from brine and pat dry with paper towels. Discard brine.
- In bowl, combine flour and pepper. Heat oil in large fry pan to medium high. Coat chicken in flour and place skin side down in hot oil. Fry 8 minutes to sear.
- Place in prepared pan, skin side up. Bake for 15 minutes. Loosely tent with foil and rest 5 minutes after removing from oven.
- Drain all but 1 tbsp oil from pan and add wine. Boil over medium-high heat for two minutes, loosening brown bits from pan with wooden spoon. Add broth, and bring to boil. cook down about 2 minutes.
- Add butter, stirring till melted. Remove from heat and stir in dill weed. Pour sauce over chicken and serve.
- Recipe tweaked from a magazine. Not sure if it was Good Housekeeping or Family Circle
Rest assured, the resulting fried chicken isn't crazy pickle-y. Types of Brine for Different Cooking Methods. Try pickle juice or, even better, buttermilk. A basic buttermilk brine of salt, pepper, and buttermilk adds tang and the acidity will. Brined, boneless thighs are responsible for incredible dark-meat flavor, and the dredge technique creates an insanely crunchy coating on this fried chicken.
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