Hot crunchy chicken, Cajun heat, and the sour pop of dill pickles…if your heart is already racing, this recipe is for you. We take fried chicken very seriously. That’s why we worked hard to develop our Bake Tasty Crispy Chicken coating mix devoted to crunchy, spicy, Louisiana-style chicken. We didn’t think we could improve upon the results–until we dusted them with Dilly-Licious, our new salt-free seasoning. The dill-centric blend gives the crunchy exterior a fantastic tangy pickle finish. Add a dash or two of hot sauce, crisp pickle slices, and a cold beer and you’ve got a bucket-list worthy feast that can be prepared any night of the week.
Feel free to swap in boneless tenders in this recipe, just keep in mind that they’ll need less time to cook. If you’re cooking in batches, hold the cooked chicken on a wire rack inserted into a rimmed baking sheet in a 250 F oven.
Ingredients
1 ¼ cups pickle juice (from a jar of store-bought dill pickles)
Place the chicken thighs in a sealable plastic gallon bag. Pour in the pickle juice, press excess air from the bag and seal. Refrigerate for at least 2 hours, or up to 8 hours.
Thirty minutes before you plan to cook, drain the chicken in a colander and allow the thighs to air dry.
Prepare the chicken according to package directions for Bake Tasty Crispy Chicken. Sprinkle the hot, crispy chicken with Dilly-Licious. Allow the thighs to cool for 5-10 minutes, and then serve with pickle slices and hot sauce.