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
1 pound of boneless, skinless chicken thighs may be substituted for bone in, skin on chicken thighs. You will need 1-2 additional eggs and approximately 1/2 - 1 cup of extra breadcrumbs. Also, they will cook in less time. Cook at the 400 degrees F and begin checking the chicken thighs with an instant read thermometer at 25 minutes, removing from oven when they reach 170 degrees F.