Dill Pickle Brined Crispy Chicken
This Pickle Brined Crispy Chicken recipe from The Whole Smiths is sure to knock your pickle-loving socks off. It’s insanely easy to make and uses minimal ingredients. Kids and grown-ups alike are sure to love it.
Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- 3-4 cups pickle brine
- 2 tsp salt
- 2 tbsp avocado oil
- 1 tbsp chopped dill for garnish
Instructions
- Marinate the chicken thighs in the pickle prime for 8 - 24 hours.
- Preheat the oven to 400*F.
- Once brined, pat the chicken thighs dry thoroughly with a paper towel. Season the thighs with the salt.
- Heat an oven safe skillet over medium high heat (just a smidge above medium is best, but not quite medium high). Add the oil to the pan.
- Once the oil is hot, place the chicken thighs skin side down onto the hot pan. Let the chicken thigh cook for 2-3 minutes without moving it. Using a pair of tongs, gently lift a corn or the chicken thigh to see if it is golden brown. If not, cook for an additional minute.
- Flip the chicken thighs and cook them for an additional minute. Place the hot skillet into the preheated oven and cook until the chicken has an internal temperature of 165*F, about 15-25 minutes depending on the size of the thighs and how long they were seared.
- Once at temperature, broil the thighs for one minute to crisp the skin.
- Remove the thighs and let them stand for 5 minutes prior to serving.
- Sprinkle chopped dill over top to serve.