These pickle-brined chicken nuggets use leftover dill pickle juice to create tender, flavorful meat that crisps perfectly in an air fryer. Paired with a tangy Greek yogurt ranch dip, they're a simple way to upgrade a classic comfort food.
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Place the bite-sized chicken thigh pieces into a jar with leftover pickle juice. Seal the jar and shake to ensure all chicken is submerged. Marinate for at least 30 minutes.
While the chicken marinates, prepare the ranch dip. In a container, combine the Greek yogurt, milk, ranch seasoning packet, and a pinch of black pepper.
Whisk the dip ingredients together until smooth and well combined. Set aside.
Remove the chicken from the pickle brine and place it in a mixing bowl. Pat the chicken pieces completely dry with paper towels.
Season the dry chicken with salt, black pepper, and baking powder. Toss well to coat each piece evenly.
Place the seasoned chicken in the basket of an air fryer in a single layer.
Cook at 400°F for about 12 minutes, shaking the basket halfway through, until the chicken is cooked through and crispy.
Serve the hot chicken nuggets immediately with the homemade ranch dip.
Store cooked nuggets in an airtight container in the refrigerator for up to 3 days; reheat in the air fryer at 350°F for 4–5 minutes. Prepare the ranch dip up to 2 days ahead, covered.
air fryer
Brine for at least 2–4 hours, or overnight in the refrigerator for maximum flavor and juiciness.
Yes, but thighs stay juicier during brining and cooking. If using breasts, reduce air-fryer time by 2–3 minutes to avoid drying them out.
Air fry at 400°F for 10–12 minutes, shaking the basket halfway through, until golden and cooked through.
Yes, prepare it up to 2 days in advance and store covered in the refrigerator. Stir before serving.
Yes, baking powder helps create a crispier exterior in the air fryer by promoting browning and lift.
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