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Air Fryer Pickle Chicken
- 3.5 lb chicken legs bone-in and skin-on cut into drumsticks and thighs, 4 whole legs
- pickle juice from a 24-ounce jar of kosher dill pickles
- 1/2 cup flour
- salt and freshly ground black pepper
- 2 eggs
- 2 tbs oil
- 1 cup fine breadcrumbs
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1/2 tsp ground paprika
- 1/8 tsp cayenne pepper
- vegetable or canola oil in a spray bottle
Place chicken in a large zipper freezer bag and pour in the pickle juice. Seal bag and refrigerate overnight.
Let the chicken come to room temperature before you are ready to cook.
Mix the flour, salt and pepper in a shallow dish. Whisk the eggs and the 2 tablespoons of oil and place in another shallow dish.
Preheat air fryer to 370F/185C.
Remove the chicken form the brine and pat dry with paper towels. Dredge the chicken in the flour then dip it into the egg mixture and then press it into the breadcrumb mixture coating all sides. Place the breaded chicken on a baking sheet and spritz with oil liberally.
Air fry the chicken (in shifts) 10 minutes on one side then turn and air fry for an additional 10 minutes. Repeat with the other batch of chicken.
When the second batch is done, place the first batch on top of it and air fry at 340F/170C for an additional 7 minutes or until internal temp is 165F/80C and juices run clean
Serving: 1serving | Calories: 743kcal | Carbohydrates: 32g | Protein: 45g | Fat: 47g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 292mg | Sodium: 1001mg | Potassium: 573mg | Fiber: 2g | Sugar: 2g | Vitamin A: 479IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 4mg