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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 - Knollwood
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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](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/309eb1c9-a897-428d-8514-ff3bc728be8e.jpeg)
Kemps Select Low Fat Buttermilk Quart, 32 Ounce
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![Milwaukee's Baby Dill Pickles](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/037a5243-a71a-4c48-9f5c-d84b0441502d.jpeg)
Milwaukee's Baby Dill Pickles, 32 Fluid ounce
2 For $6
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![Gold'n Plump Boneless Skinless Chicken Breast](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/c3047ee4-e934-4fbd-befc-5c9f4b67d42a.jpeg)
Gold'n Plump Boneless Skinless Chicken Breast, 1.6 Pound
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Essential Everyday Flour, All-Purpose, 5 Pound
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Kikkoman Bread Crumbs, Panko, Japanese Style, 8 Ounce
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![Essential Everyday Butter, Sweet Cream, Salted](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/4f6023dc-e83f-427c-9ccf-c3e819dce7f4.jpeg)
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
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![McCormick Smoked Paprika](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/fb45bf8e-c7cb-4655-b1da-5afa0ea3d721.jpeg)
McCormick Smoked Paprika, 0.9 Ounce
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![Essential Everyday Salt, Plain](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/15bec39d-396e-43b6-8066-442a51f63923.jpeg)
Essential Everyday Salt, Plain, 26 Ounce
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Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
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![Hellmann's Real Mayo](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/8ed7b460-44f3-4d49-9694-9c68ec6d5c5b.jpeg)
Hellmann's Real Mayo, 30 Ounce
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$6.49 was $7.29$0.22/oz
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Essential Everyday Honey, 24 Ounce
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![Essential Everyday Vinegar, Apple Cider](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/93a34bb0-458f-46e1-9222-3c9c8cffd94e.jpeg)
Essential Everyday Vinegar, Apple Cider, 32 Ounce
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Frank's RedHot Original Cayenne Pepper Hot Sauce, 12 Ounce
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Essential Everyday Mustard, Dijon, 12 Ounce
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![Dole Coleslaw, Classic](https://storage.googleapis.com/images-cub-prd-9400d55.cub.prd.v8.commerce.mi9cloud.com/product-images/cell/0559670d-d560-482e-a82f-7dfc6aeedf89.jpeg)
Dole Coleslaw, Classic, 14 Ounce
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$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.