Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, pickle-brined chicken. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Pickle-Brined Chicken is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Pickle-Brined Chicken is something that I have loved my whole life.
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!
To begin with this particular recipe, we have to first prepare a few ingredients. You can have pickle-brined chicken using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Pickle-Brined Chicken:
- Make ready 64 oz Jar pickles
- Get 6 Bone in chicken thighs
- Get 1/4 cup Flour
- Make ready 1/2 tsp Ground black pepper
- Take 2 tbsp Olive oil
- Make ready 1/4 cup Merlot wine
- Prepare 3/4 cup Chicken broth
- Get 1 tbsp Butter
- Make ready 1 tsp Dry Dill weed
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. 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. The pickle brine helps tenderize and flavor the chicken in a wonderful way.
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
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. Quick and easy brine using something you would normally just dump out.
So that is going to wrap this up with this special food pickle-brined chicken recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
