Dill Pickle Chicken Thighs ~ The Recipe Bandit (2024)

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

• bone in, skin on, chicken thighs
• leftover dill pickle brine
• salt and pepper
• flour
• egg
• breadcrumbs
• paprika

Can I use Boneless Skinless Chicken Thighs?

Of course! We often make this recipe with boneless skinless chicken thighs and it is 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

Recently, at a party, a friend of mine made dill pickle chicken wings. At first the combination seemed really strange but after some consideration, I tried one and I was really pleasantly surprised. They were weird, sure, but they were moist, they were interesting and they were actually really tasty!

Thinking about making these at home, I knew chicken thighs would be a great choice. They are meaty enough to absorb the flavor of the marinade, the right size for breading, and they don’t dry out after baking.

They turned out awesome and even now, a few years later, this recipe remains a family favorite!

The first step of this recipe is to get your hands on two cups of leftover dill pickle brine. Marinate the chicken thighs for 2-12 hours in the brine in the refrigerator in a shallow dish or a large zip top bag.

When you’re ready to cook the chicken, remove it from the brine and pat dry with paper towels. Set onto a plate and sprinkle with salt and pepper to taste. Allow the chicken thighs to come to room temperature while you get the dredging station ready.

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.

Dill Pickle Chicken Thighs can be baked in the oven or in the air fryer. If you are using the oven, preheat to 400 degrees F at this point. The air fryer doesn’t need to be preheated for these.

One piece at a time, dredge the chicken thighs in the flour, dip into the frothy egg and then press into the breadcrumbs. Set into the air fryer or onto a baking sheet as you get done breading each one.

If you are using an air fryer, generously spritz the chicken thighs with an olive oil spritzer.

In the air fryer, cook at 380 degrees for 30-40 minutes, flipping once if using a basket air fryer.

If baking in the oven, cook at 400 degrees F for 40-45 minutes.

Chicken thighs (dark meat) are ready to eat when an internal meat thermometer reads at least 170 degrees. Please check the temperature so that you know that they are done. Serve immediately. Enjoy!

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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!