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While I usually focus on healthyish dishes that keep us feeling good, I absolutely allow myself the occasional decadent splurge – and when I fry anything, I consider that my indulgent moment. So you know I want to make it really, really good. Fried chicken is fantastic on its own, but these fried dill pickle chicken thighs take it to an entirely new level of deliciousness. The combination of tangy pickle brine and crispy coating creates the most flavorful, juicy chicken you’ll ever taste.
I’ve experimented with all kinds of fried chicken preparations – buttermilk marinades, panko-flour combinations, deep frying techniques, shallow frying like I use to make my crispy chicken burgers for two – but this particular method of overnight pickle juice brining followed by a yogurt and Sriracha bath produces the most incredible results. The flavor is unmatched, and the chicken stays incredibly moist. Trust me, once you try these dill pickle brined chicken thighs, you’ll never go back to ordinary fried chicken. And if you like fried chicken (and who doesn’t?) try my chicken parmesan for two recipe too – yummo!
Recipe Ingredients
- Chicken thighs, skin on and bone in
- Dill pickle juice (Claussen is my pickle juice of choice)
- Greek yogurt (FAGE is my fav!)
- Sriracha
- All purpose flour
- Paprika
- Onion Powder
- Garlic Powder
- Kosher Salt and Freshly ground black pepper
- Canola Oil
Ingredient Substitutions
The beauty of this dill pickle brined chicken recipe lies in its flexibility. If you don’t have Claussen pickle juice on hand, any quality dill pickle juice will work – though I do find Claussen’s has the perfect balance of tang and seasoning. For the Greek yogurt, you can substitute with regular plain yogurt or even buttermilk if needed, though the thick consistency of Greek yogurt creates the best coating.
Don’t have Sriracha? Hot sauce, cayenne pepper, or even a pinch of red pepper flakes will add that gentle heat we’re looking for. The flour can be substituted with a flour blend or even gluten-free flour for those with dietary restrictions. For the spices, feel free to adjust quantities to your taste preferences or add other seasonings like smoked paprika for extra depth.
Different Chicken Cuts and Parts
While this recipe calls for chicken thighs, the pickle brining method works beautifully with various cuts of chicken. Pickle brined chicken wings are absolutely divine – reduce cooking time to 6-8 minutes per side. Dill pickle chicken wings make perfect party appetizers and absorb the brine flavors quickly due to their smaller size. But be sure to try my baked grapefruit and garlic glazed chicken wings for another unique take on wings!
Pickle brined fried chicken tenders are fantastic for those who prefer white meat – just reduce the marinating time to 4-6 hours since they’re thinner. Dill pickle brined chicken breast works well too, though you’ll want to pound them to even thickness for consistent cooking. Even dill pickle chicken nuggets can be made using this method by cutting the meat into bite-sized pieces. I’m thinking about football season and halftime eats!
Beer brined chicken wings or legs can be prepared similarly by substituting beer for half the pickle juice. The natural enzymes in beer help tenderize the meat while adding subtle flavor complexity.
Why Brining Chicken is a Good Thing
Brining chicken transforms tough proteins into tender, flavorful meat through a process called osmosis. When you brine chicken in dill pickle juice, the salt and acids break down muscle fibers while infusing incredible flavor throughout the meat, not just on the surface. This is what makes pickle juice brined chicken thighs so superior to simply seasoned chicken.
But, there are different kinds of brining and they all bring something slightly different to the party.
Traditional salt water brining works by creating a salt solution that the meat absorbs, but pickle brine adds the bonus of vinegar and spices for extra flavor punch. Beer brining uses the natural enzymes and mild acidity in beer to tenderize while adding subtle malty notes – perfect for brined barbecue chicken or pickle brined grilled chicken.
Dry brining involves rubbing salt directly on the chicken and letting it sit, which draws out moisture initially but then reabsorbs it along with the salt. While effective, wet brining with pickle juice provides more dramatic flavor penetration. The question “what does pickle brine do to chicken” is simple – it creates the most tender, flavorful results you can imagine.
Alternative Cooking Methods for Dill Pickle Brined Chicken
Depending on my mood or how many Weight Watchers points I want to spend, I’ve used several healthier cooking methods for this dill pickle brined chicken too. Pickle brined grilled chicken is fantastic – the brine keeps the meat incredibly moist on the grill while developing beautiful char marks. Simply grill over medium-high heat for 6-8 minutes per side. This is my secret weapon in the summer. We all know how grilling chicken breast can dry it out…this solves the problem.
Dill pickle grilled chicken works especially well when making a pickle brined chicken sandwich. I’ll pop this on a bun with my favorite condiments, and lettuce and tomato. You can also bake the brined chicken at 425 degrees F. for 25-35 minutes, which creates crispy skin without the oil. Air frying is another excellent option – cook at 380 degrees F. for 12-15 minutes per side. Yes, you can remove the skin first for all of us that count every point and fat gram!!!
These alternative methods still deliver that incredible pickle flavor while significantly reducing calories and fat content. The brine does all the heavy lifting for flavor, so you don’t need the frying to make it delicious.
How to Make Fried Dill Pickle Chicken Thighs
Step 1: Prepare and Brine the Chicken Start by trimming your chicken thighs of any excess fat or skin – you want them neat but don’t remove all the skin as it adds flavor and helps keep the meat moist. Place the trimmed thighs in a large bowl and completely cover with dill pickle juice. I swear by Claussen’s pickle juice for its perfect balance of tang and seasoning. Cover the bowl tightly and refrigerate overnight, allowing the brine to work its magic on the meat.
Step 2: Create the Yogurt Bath The next day, drain all the pickle juice from the chicken (discard). In a separate bowl, mix together Greek yogurt and Sriracha – I use FAGE total Greek non-fat yogurt because of its thick, creamy consistency that clings beautifully to the chicken. Feel free to use your own favorite Greek yogurt and if you choose, you can certainly use full-fat or low-fat versions. This yogurt bath serves as a second tenderizing step while adding a subtle heat that complements the pickle flavors perfectly.
Step 3: Season and Marinate Lightly season the drained chicken thighs with salt and pepper on all sides, then add them to the yogurt mixture. Make sure each piece is completely coated with the creamy mixture. This second marinade should sit in the refrigerator for at least two hours, though longer won’t hurt. Remove from the fridge at least 30 minutes before cooking to bring to room temperature for even cooking.
Step 4: Prepare for Frying Heat canola oil in a cast iron skillet – the oil should reach no deeper than halfway up the sides of the skillet for safety. Using a deep fry oil thermometer, bring the oil to exactly 400 degrees F. Meanwhile, combine flour, paprika, onion powder, garlic powder, and generous pinches of salt and pepper on a large plate or shallow bowl. Mix the seasoned flour thoroughly to distribute all spices evenly.
Step 5: Dredge and Fry Remove each chicken thigh from the yogurt mixture and gently wipe off excess coating, though some should remain clinging to the meat. The remaining yogurt creates the perfect base for the flour to adhere. Roll each piece thoroughly in the seasoned flour mixture, ensuring complete coverage on all sides.
Step 6: Cook to Perfection Gently place the coated chicken thighs in the hot oil, skin side down first. Let them cook undisturbed for 8-10 minutes until golden brown and crispy. Carefully flip each piece and cook for another 8 minutes until the second side achieves the same beautiful golden color.
Step 7: Finish if Needed For particularly large thighs where the crust is getting very dark before the inside is fully cooked, transfer the partially fried chicken to a wire rack set over a baking sheet and finish in a 350°F oven for 10-15 minutes. This ensures the meat cooks through without burning the coating.
Step 8: Final Touches Once fully cooked, place the chicken on a wire rack to drain excess oil and maintain crispiness. Immediately sprinkle with salt while the coating is still hot – this final seasoning makes all the difference in flavor.
How to Store Leftovers
Store leftover chicken in the refrigerator for up to 3-4 days in an airtight container. To reheat while maintaining crispness, place on a wire rack over a baking sheet and warm in a 350 degrees F. oven for 10-15 minutes. Avoid microwaving as it will make the coating soggy. The chicken can also be frozen for up to 3 months – thaw completely before reheating using the oven method.
Frequently Asked Questions
Try This Recipe and Share Your Results!
Have you made these incredible fried dill pickle chicken thighs? I’d love to hear about your experience! Please leave a comment and rating below to let me know how your pickle brined fried chicken turned out. Did you try any of the alternative cooking methods or different chicken cuts? If you loved this recipe, be sure to try some of my other fried favorites – in moderation please!!!
- Ebi Tempura (Japanese Shrimp Tempura) with Ginger and Lime Dipping Sauce
- Coconut Shrimp with Apricot & Horseradish Sauce
- Crispy Avocado Tacos
- Crispy Pork Cutlets with Chunky Pear Sauce
- Fried Baby Brie Bites with Tart Cherry Jam
Each of these recipes brings something special to the table, just like these fried dill pickle chicken thighs. Happy cooking!
Fried Dill Pickle Chicken Thighs
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 Chicken thighs, skin on and bone in
- 1 Cup Dill pickle juice (Claussen is my pickle juice of choice)
- 1 Cup Greek yogurt (FAGE is my fav!)
- 1 Tbsp. Sriracha
- 1 1/2 Cups All purpose flour
- 1 Tbsp. Paprika
- 1 Tsp. Onion Powder
- 1 Tsp. Garlic Powder
- Kosher Salt and Freshly ground black pepper
- Canola Oil for frying
Instructions
- Trim the chicken thighs of any excess fat and/or skin. Place in a bowl and cover with the pickle juice. Cover and put in the refrigerator overnight.
- Drain the pickle juice from the bowl with chicken. In a separate bowl mix the yogurt and Sriracha. Lightly salt and pepper the chicken thighs on all sides. Add to the yogurt mixture and coat the chicken on all sides. Let marinate in the fridge for a couple of hours. Remove from the fridge at least 1/2 hour before cooking.
- Heat the oil in a cast iron skillet. The oil should be no deeper than half way up the side of the skillet. Bring the oil to 400 degrees. (Check with a thermometer.)
- Meanwhile place the flour, paprika, onion powder, garlic powder, and large pinches of salt and pepper to a plate or shallow bowl. Mix well.
- Remove the chicken from the yogurt and wipe off excess. The chicken will still be coated with yogurt. Roll the chicken in the flour dredge and completely coat the thighs.
- Gently add to the skillet, skin side down and let cook until golden brown. 8-10 minutes. Gently flip the chicken over and cook until the second side is golden brown. Another 8 minutes.
- If the chicken thighs are large and the crust is really brown (you don’t want to overcook the crust), simply place on a rack set over a baking sheet and put into a 350 degree oven for another 10-15 minutes to cook all the way through.
- Place on a platter and sprinkle with salt. Enjoy.
