Dill Pickle Faux-Fried Chicken

Dill Pickle Faux-Fried Chicken

4 bone-in skinless chicken thighs

Dill Pickle Brine
(You could use the brine from a jar of your favorite pickles instead of making this brine if you have some on hand.)

1 c water
2 T white vinegar
2 T kosher salt
1 bunch fresh dill fronds (about 1/3 c)
1 clove garlic, chopped or crushed
1 small bay leaf, crumbled

1 t pickling spice, crushed a little
OR
1/8 t ground cinnamon
1/8 t red pepper flakes
1/8 t ground cardamom
1/8 t ground all spice
1/8 t ground cloves
1/8 t ground mustard
1/8 t ground ginger

Put the water, vinegar and salt in a bowl or baggie big enough to hold your chicken. Stir or shake until the salt is dissolved. Stir in all the remaining ingredients. Add your chicken and let brine 1 1/2 - 2 hours. Rinse and dry the chicken thighs.

Preheat oven to 400 F.

Breading

6 T fine bread crumbs
2 T grated parmesan
1/4 t dried thyme
1 egg

In a shallow bowl mix the bread crumbs, parmesan and thyme together.

Put the egg in another shallow bowl and beat it.

Dip the chicken thighs into the egg and then into the breading coating all sides. Place bone-side down on a baking sheet that has been sprayed with a little cooking spray. Bake for 35 - 40 minutes or until done, turning the thighs over at about 30 minutes.

Makes 4 thighs

This recipe is from A Good Appetite.