Pickle-Brined Chicken
Pickle-Brined Chicken

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pickle-brined chicken. One of my favorites food recipes. This time, I am going to make it a little 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! Brining chicken in pickle juice tenderizes the meat and amps up the flavor.

Pickle-Brined Chicken is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Pickle-Brined Chicken is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have pickle-brined chicken using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Pickle-Brined Chicken:
  1. Get 64 oz Jar pickles
  2. Prepare 6 Bone in chicken thighs
  3. Make ready 1/4 cup Flour
  4. Make ready 1/2 tsp Ground black pepper
  5. Make ready 2 tbsp Olive oil
  6. Get 1/4 cup Merlot wine
  7. Make ready 3/4 cup Chicken broth
  8. Make ready 1 tbsp Butter
  9. Make ready 1 tsp Dry Dill weed

You'd think however, that the chicken would taste like a huge pickle. 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. Learn how to make a Pickle Brine Chicken Breasts recipe! I hope you enjoy this easy Pickle Brine Chicken Breasts recipe!

Instructions to make Pickle-Brined Chicken:
  1. 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
  2. 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.
  3. 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.
  4. Place in prepared pan, skin side up. Bake for 15 minutes. Loosely tent with foil and rest 5 minutes after removing from oven.
  5. 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.
  6. Add butter, stirring till melted. Remove from heat and stir in dill weed. Pour sauce over chicken and serve.
  7. Recipe tweaked from a magazine. Not sure if it was Good Housekeeping or Family Circle

Pickle-Brined Chicken Tenders have a burst of flavor from pickle juice and are so juicy and tender. I love them dipped in honey mustard or BBQ sauce. Brined, boneless thighs are responsible for incredible dark-meat flavor, and the dredge technique creates an insanely crunchy coating on this fried chicken. Place chicken and pickle brine in a gallon-sized zip-lock bag and refrigerate overnight. Mix flour, paprika, cayenne pepper, garlic powder, and salt in a large bowl.

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