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.


About Scott

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

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