Pickle-Brined, Potato-Crusted Chicken
A crispy twist on classic comfort food.
Pickle-brine, potato-crust: juicy, flavorful, and loaded with crunch. Inspired by the cult-favorite technique made famous by Chick-fil-A—who brine their chicken in pickle juice for extra tenderness and flavor—this dish brings a similar savory tang to your table. The golden potato crust adds a satisfying crunch, making it a perfect way to elevate your pasture-raised chicken. Serve with side of tangy slaw or dill yogurt sauce and drizzle with hot honey for a sweet-savory punch.
Ingredients
Utensils
- Bowl or bag for brining
- Mallet
- 3 Shallow bowls
- Frying pan
- Tongs
Instructions
Brine the chicken - add the chicken thighs and pickle juice to a bag and seal for at least 4 hours or overnight.
Place the chicken between parchment paper and pound the chicken using a mallet.
Set up a dredging station: one bowl with flour, paprika, garlic powder, and salt and pepper. In another bowl with whisk eggs and salt, and the last bowl with the crushed chips.
Dredge each piece in flour, dip in egg, then press into the potato mixture, coating well and pressing to adhere.
Meanwhile, heat the oil in a frying pan over medium-high heat until hot.
Add one chicken thigh at a time and fry until golden brown on both sides.
Enjoy!
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