Oven-Fried Pickle-Brined Chicken Thighs with Creamy Hot Honey Slaw
The sweet and spicy— call it “swicy”—trend continues to grow. But this recipe takes it south of the Mason-Dixon line with boneless, skinless chicken that get soaked in a buttermilk and dill pickle juice brine before breading and oven-frying. It's the perfect partner for a hot sauce- spiked sweet and creamy slaw that uses bagged coleslaw mix and ingredients you probably already have in your pantry. Can’t take the heat? Skip the hot sauce!
Recipe - Eagan
Oven-Fried Pickle-Brined Chicken Thighs with Creamy Hot Honey Slaw
Prep Time35 Minutes
Servings6
Cook Time25 Minutes
Ingredients
1/2 cup buttermilk
1/2 cup dill pickle juice
2 lbs Gold’n Plump Boneless, Skinless Chicken Thighs
3/4 cup all-purpose flour
3 eggs, beaten
2 1/4 cups plain panko bread crumbs
3 tablespoons butter, melted
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup mayonnaise
1/4 cup honey
1 tablespoon apple cider vinegar
1 tablespoon hot sauce
1 tablespoon Dijon mustard
1 bag (14 oz) coleslaw mix
Directions
- Combine buttermilk and pickle juice in a 2-quart baking dish. Add chicken and turn to coat. Refrigerate 30 minutes or up to 2 hours.
- Heat oven to 425°F. Spray rimmed sheet pan with cooking spray.
- Place flour in a shallow dish and eggs in another. In a third shallow dish, combine breadcrumbs, butter, paprika, salt, and pepper. Coat chicken in flour mixture; dip into eggs, then coat with breadcrumbs. Place on sheet pan.
- Bake 25–30 minutes, turning once, until chicken is cooked through (165°F in thickest part).
- Meanwhile, prepare slaw. In large bowl, whisk together mayonnaise, honey, vinegar, hot sauce, and mustard. Stir in coleslaw mix.
- Serve chicken on top of soft white bread with pickles, if desired, and coleslaw on the side.
TIP: Buttermilk and pickle juice brine is flavorful and effective but avoid brining too long. If left in too long, the chicken will start to shred, resulting in a too-soft, cooked texture.
35 minutes
Prep Time
25 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Kemps Select Low Fat Buttermilk Quart, 32 Ounce
$2.49$0.08/oz
Milwaukee's Baby Dill Pickles, 32 Fluid ounce
$4.39$0.14/fl oz
Gold'n Plump Boneless Skinless Chicken Breast, 1.6 Pound
$9.58 avg/ea$5.99/lb
Essential Everyday Flour, All-Purpose, 5 Pound
$2.49$0.50/lb
Cub Eggs, Large, 12 Each
$2.39$0.20 each
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$4.49$1.12 each
McCormick Smoked Paprika, 0.9 Ounce
$4.59$5.10/oz
Essential Everyday Salt, Plain, 26 Ounce
$1.19$0.05/oz
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
Hellmann's Real Mayo, 30 Ounce
$6.49 was $7.29$0.22/oz
Essential Everyday Honey, 24 Ounce
$8.59$0.36/oz
ESSENTIAL EVERYDAY Vinegar, Apple Cider, 32 Ounce
$2.69$0.08/oz
Frank's RedHot Original Cayenne Pepper Hot Sauce, 12 Ounce
$3.99 was $4.49$0.33/oz
Essential Everyday Mustard, Dijon, 12 Ounce
$2.19$0.18/oz
Dole Coleslaw, Classic, 14 Ounce
$2.49$0.18/oz
Directions
- Combine buttermilk and pickle juice in a 2-quart baking dish. Add chicken and turn to coat. Refrigerate 30 minutes or up to 2 hours.
- Heat oven to 425°F. Spray rimmed sheet pan with cooking spray.
- Place flour in a shallow dish and eggs in another. In a third shallow dish, combine breadcrumbs, butter, paprika, salt, and pepper. Coat chicken in flour mixture; dip into eggs, then coat with breadcrumbs. Place on sheet pan.
- Bake 25–30 minutes, turning once, until chicken is cooked through (165°F in thickest part).
- Meanwhile, prepare slaw. In large bowl, whisk together mayonnaise, honey, vinegar, hot sauce, and mustard. Stir in coleslaw mix.
- Serve chicken on top of soft white bread with pickles, if desired, and coleslaw on the side.
TIP: Buttermilk and pickle juice brine is flavorful and effective but avoid brining too long. If left in too long, the chicken will start to shred, resulting in a too-soft, cooked texture.