Don’t dump the pickle juice! Use it as a marinade for these Dill Pickle Chicken Thighs cooked to perfection in either the air fryer or the oven!
Using leftover dill pickle brine adds moisture and just a hint of dill pickle flavor in the background of these tender breaded and baked chicken thighs.
This unexpected marinade takes everyday chicken thighs to a whole new level!
What You’ll need to make Dill Pickle Chicken Thighs
- Chicken Thighs – Either boneless skinless, or bone in, skin on, chicken thighs.
- Dill Pickle Brine – Leftover dill pickle brine, regular or zesty, about 2 cups. Once the pickles are gone, we store it in the refrigerator until ready to use.
- Pantry Spices – Salt, pepper, and paprika.
- Flour – We use all purpose flour for best results.
- Egg – You’ll need between one and three eggs, depending on your chicken choice.
- Breadcrumbs – Plain premade breadcrumbs are the best choice but Italian seasoned breadcrumbs may also be used.
Can I use Boneless Skinless Chicken Thighs?
Of course! While we typically use bone in, skin on chicken thighs, we also use boneless skinless chicken thighs and they are just as good. We have found, however, that we have to adjust a couple of things in the recipe.
Boneless skinless chicken thighs have more surface area for the breading so be sure to increase the eggs to two (or three) and increase your breadcrumbs to 1 1/2 cups.
You’ll also have to increase the salt, pepper and paprika in the breading, but you can adjust that to taste.
And finally, you will most likely need less time to cook them. Begin checking them with an instant read thermometer at 25 minutes, removing from oven when they reach 170 degrees F. Follow all other instructions as written.
How to make Dill Pickle Chicken Thighs
We created this recipe after unexpectedly enjoying dill pickle chicken wings at a party. Interesting and really tasty, the flavor combination is even better when using chicken thighs.
Chicken thighs are meaty enough to absorb the flavor of the marinade, the right size for breading, and they don’t dry out after baking. This recipe is a family favorite!
Marinate chicken in pickle brine in the refrigerator for 2-12 hours in a shallow dish or large zip top bag.
Remove chicken from the brine and pat dry with paper towels. Season with salt and pepper to taste and set aside.
Set out three shallow bowls. Into the first bowl put 1/2 cup of flour. In the second bowl, put one egg and beat slightly with a fork until slightly frothy. And finally, in the third bowl, stir together the breadcrumbs, salt, pepper and paprika.
If you are baking in the oven, preheat to 400 degrees F. If using an air fryer, no need to preheat.
One piece at a time, dredge the chicken thighs in the flour, dip into the frothy egg and then press into the breadcrumbs.
If cooking in the air fryer, generously spritz the chicken thighs with an olive oil spritzer and cook at 380 degrees for 30-40 minutes, flipping once, until golden brown and cooked through.
Internal temperature of the chicken should reach 170 degrees F on an instant read thermometer before removing.
If baking in the oven, place the coated chicken pieces on a lightly greased baking sheet. Cook at 400 degrees F for 40-45 minutes until golden brown and cooked through.
Internal temperature of the chicken should reach 170 degrees F on an instant read thermometer before removing.
Serve immediately. Enjoy!
Other Weeknight Recipes You Might like
Easy Lemon Chicken Skillet Dinner – Tender strips of chicken breast, baby potatoes and mushrooms smothered in a tangy lemon pan sauce.
Weeknight Pineapple Shrimp and Rice Bake – Flavorful pineapple chunks and tender shrimp on a bed of fluffy rice, drizzled with a quick and easy sweet island sauce.
Easy Instant Pot Mongolian Beef – This is a delicious take on traditional Mongolian Beef that takes a fraction of the time and has delicious results!
Spinach and Sausage Spaghetti Pie – With Italian sausage and spinach hidden inside this is an unexpectedly good (and super easy!) weeknight creation that the entire family will love.
Simple Weeknight Meatloaf – Simple and easy comfort food that is a throwback to childhood and a piece of cake to throw together on a weeknight. You can make it the night before and just pop it in the oven too!
Dill Pickle Chicken Thighs
Ingredients
Equipment
Method
- Marinate chicken in pickle brine in the refrigerator for 2-12 hours in a shallow dish or large zip top bag.
- Remove chicken from the brine and pat dry with paper towels. Season with salt and pepper to taste and set aside.
- Set out three shallow bowls. Pour flour into the first bowl. Break the egg into the second bowl and beat with a fork until slightly frothy. Finally, in the third bowl, stir together the breadcrumbs, salt, pepper and paprika.
- If you are baking in the oven, preheat to 400 degrees F. If using an air fryer, no need to preheat.
- One piece at a time, dredge the chicken thighs in the flour, dip into the frothy egg and then press into the breadcrumbs.
- If cooking in the air fryer, generously spritz the chicken thighs with an olive oil spritzer and cook at 380 degrees for 30-40 minutes, flipping once, until golden brown and cooked through. Internal temperature of the chicken should reach 170 degrees F on an instant read thermometer before removing.
- If baking in the oven, place the coated chicken pieces on a lightly greased baking sheet. Cook at 400 degrees F for 40-45 minutes until golden brown and cooked through. Internal temperature of the chicken should reach 170 degrees F on an instant read thermometer before removing.
- Serve immediately. Enjoy!
Nutrition
Notes
Tried this recipe?
Let us know how it was!
Missy Taylor says
I would not have thought that these would be good but they really are. I will make again for sure. Thank you for the recipe.
Cindy says
Loved the taste and how crispy it got. Chicken was juicy under the skin. Only problem I had was some uncooked breadcrumbs on top. What can I do to avoid that?
Amanda S says
Wondering if boneless thighs could be substituted for the bone-in?
The Bandit says
Absolutely! We do it with both bone in and boneless. We have even done it with drumsticks. 🙂
Tom says
Really tasty!!! Crispy an satisfying Thanks
The Bandit says
Thanks Tom! Glad you tried it and liked it! 🙂
Chocha says
Excellent!
The Bandit says
Thanks Viv! So glad you tried them and liked them!