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Pickle Brined Oven Fried Chicken Thighs

Make the crispiest, juiciest, most flavorful chicken ever with this easy Pickle Brined Oven Fried Chicken Thighs recipe the whole family will love!
Course Main Course
Prep Time 8 hours
Cook Time 35 minutes
Servings 4
Author Jessica

Ingredients

  • 1 lb. boneless skinless chicken thighs, trimmed
  • 1 1/2 cup pickle juice
  • 3/4 cup all-purpose flour or whole wheat flour
  • 4 tbsp. Argo® Corn Starch
  • 1 tsp. paprika
  • 1/2 tsp. garlic powder
  • Salt and pepper to taste
  • 3 eggs
  • Non-stick cooking spray

Instructions

  • Place the chicken in a sealable container.
  • Pour the pickle juice over the chicken and put the lid back onto the container.
  • Leave the container in the fridge overnight, or 8 hours. Then, drain pickle juice and pat chicken dry.
  • Preheat oven to 425 degrees.
  • In a small bowl, whisk the flour, Argo® Corn Starch, and seasonings together.
  • Crack the eggs into another bowl and beat.
  • Dip the chicken into the egg, then flour mixture. Repeat.
  • Prepare a baking sheet with foil and spray a wire rack with cooking spray.
  • Place chicken onto the cooking rack and cook 30-35 minutes, or until chicken is golden brown and cooked through.