Pickle Chicken
  • 2 1/2 lbs chicken legs
  • 1 cup dill pickle juice
  • 1 cup cornstarch
  • 1 teaspoon coarse kosher salt
  • 1/3 teaspoon black pepper
  • 1/2 teaspoon dill (dry or fresh)
serve with
  • 3 diced dill pickles
  • fresh or dry dill
  1. Marinade chicken in 1 cup pickle juice for 1 hour to overnight.
  2. Preheat oven to 400°
  3. I marinade in a plastic zipper bag, then I drain the liquid and add 1 cup cornstarch, salt, pepper, and dill to bag and mix it so that the cornstarch coats the chicken.
  4. Place chicken legs on a rack on top of a baking sheet (lined with foil for easier cleanup).
  5. Turn chicken over to crisp on all sides after the first 20 minutes.
  6. They are usually done in 30-35 minutes depending on how large your chicken legs are.
  7. Bake until chicken is fully cooked (above 165 degrees, I like the chicken to almost fall off the bone, so the internal temp is usually 185°)
Recipe by Created by Diane at https://www.createdby-diane.com/2018/10/pickle-chicken.html