Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, pickle-brined chicken. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Pickle Brine Chicken. this link is to an external site that may or may not meet accessibility guidelines. 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 Chicken is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Pickle-Brined Chicken is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook pickle-brined chicken using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Pickle-Brined Chicken:
- Prepare 64 oz Jar pickles
- Get 6 Bone in chicken thighs
- Prepare 1/4 cup Flour
- Get 1/2 tsp Ground black pepper
- Take 2 tbsp Olive oil
- Make ready 1/4 cup Merlot wine
- Make ready 3/4 cup Chicken broth
- Make ready 1 tbsp Butter
- Make ready 1 tsp Dry Dill weed
You'd think however, that the chicken would taste like a huge pickle. Brined, boneless thighs are responsible for incredible dark-meat flavor, and the dredge technique creates an insanely crunchy coating on this fried chicken. 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. Rest assured, the resulting fried chicken isn't crazy pickle-y.
Instructions 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
Quick and easy brine using something you would normally just dump out. Works amazing with a homemade pickle brine! My Grills & Tools (Affiliate Links). Pickle Brined Chicken Tenders can be made in the air fryer or the oven. They're a nice, lightened-up way to make chicken fingers!
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