@jackiehartlaub shares a clever way to use leftover pickle juice to create juicy, flavorful chicken nuggets. The chicken thighs are brined, seasoned, and cooked until crispy in an air fryer, then served with a simple, homemade Greek yogurt ranch dip.
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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.
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