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Air-Fried Pickle Brine Chicken Drumsticks?! Yes.
Okay, before we talk about these Air-Fried Pickle Brine Chicken Drumsticks, let’s talk about what makes this recipe so dang good. Also, I kinda love saying pickle chicken… is that weird? Nahhhh.
Okay, so the secret to this recipe, kind of isn’t a secret. It’s the pickles obviously. I love pickles. I think I could eat a whole jar in a day- no problem. Actually, I have definitely eaten a jar in a day. And don’t worry, you’re not having to make your own pickle brine, you can literally use the juice in your left over pickle jar to make these Air-Fried Pickle Brine Chicken Drumsticks!
But… Pickle Chicken?? Yes, you’re going to love it.
So it takes about 12-24 hours to brine the pickle chicken. Now, if your not familiar with brining, you need to be. Brining a meat results in a juicier, more tender meat because the meat will absorb the liquid. Think back to HS science class folks- to the topic of osmosis. Say your sweet goodbye’s to meat that is so tough you need a jaw workout just finish it. It also distributes the salt content from skin to interior of the meat, so every bite of this Air-Fried Pickle Brine Chicken Drumstick recipe will be perfectly seasoned! Not only is it juicy, but you get a faint hint of dilly pickle goodness. It really does not get better than that!
Helpful Tools to Make This Recipe!
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Some Great Sides to go with these chicken drumstics are:
Check out this quick video that shows how to make these Air-Fried Pickle Brine Chicken Drumsticks
Air-Fried Pickle Brine Chicken Drumsticks
Want to switch up your boring old chicken game? Air-Fried Pickle Brine Chicken Drumsticks are perfect for a fun dinner! The perfect pickle chicken recipe!
- 10 Chicken Drumstics
- 24 OZ Pickle Juice (enough to cover your chicken)
- 3/4 cup Flour
- 1 cup Whole Wheat Bread Crumps
- 2 Eggs, beaten
- 1 tsp Paprika
- 1/4 tsp Cayenne
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1 tsp Salt
- Optional: Fresh chopped dill, desired dipping sauce, pickle chips
In a dish with a lid (I included the example I used in the blog post), add your chicken drumsticks and cover with pickle juice. Allow to brine for 12-24 hours in fridge. After done brining, remove from fridge. Take chicken out of brining solution and dry off with paper towel. Bring to room temperature.
Create a dredging and breading station. Grab 3 plates/bowls and put beaten eggs in one, flour in one, and bread crumbs, paprika, salt, cayenne, onion powder, and garlic powder in the last. Whisk together breadcrumb and seasonings.
Dredge chicken in flour by rolling it in the flour until completely covered, dunk in eggs until completely covered, and finally roll in bread crumbs until completely covered. Repeat this with all 10 drumsticks
Preheat Air-fryer at 390 degrees. Spray your basket with non stick spray add drumsticks to air-fryer. You may have to work in two batches like me if your airfryer isn't big enough. **See notes below if this is the case. Air-fry for 25 minutes or until chicken is 165 degrees.
Garnish with chopped dill and pickle chips, serve with desired dipping sauce (I used greek yogurt ranch)
- 480 Calories
- 64g Carbohydrates
- 147mg Cholesterol
- 7.6g Fat
- 1.9g Fiber
- 35.8g Protein
**If you have to break up the chicken into two batches, air-fry one round of raw chicken for 14 minutes, remove from fryer, and air-fry next batch for 14 minutes. Then add all of the chicken to the basket and air-fry together for an additional 10 minutes or until chicken is 165 degrees.