Pickle-brined Chicken

Nothing revolutionary here, but this process made for some great roasted chicken thighs. I didn’t have any buttermilk on hand, so I mixed up a little pickle brine with milk and hot sauce.

After soaking overnight, dredge in seasoned flour, and then roast in a 400 degree oven on a sheet pan, flipping the thighs over halfway through. The skin crisped up nicely, and was as good for lunch the next day as it was originally for dinner.

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About Scott

occasionally-bearded teacher/musician/cook
This entry was posted in brine, chicken, pickle and tagged , . Bookmark the permalink.

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