Just Right Texas Hot Chicken
Servings: 2
Ingredients
- 2 ¼ lb bone-in, skin-on chicken thighs I buy the 4 piece pack
For the Chicken Brine (optional)*
- 2 tbsp apple cider vinegar
- ½ c dill pickle juice
- ¼ c water
For the Sauce
- 3 tbsp hot sauce I use Louisiana, but your favorite will work!
- 2 tbsp ghee or butter
- 1 tsp apple cider vinegar
- 1 tsp honey
- ¼ tsp onion powder
- ¼ tsp paprika
- ¼ tsp garlic powder
- ⅛ tsp cayenne pepper
Instructions
For the Brine (Optional)*
- In a gallon sized ziplock bag, add all brine ingredients and chicken thighs. Marinade the chicken for 15-30 minutes.
Airfryer Method
- Preheat airfryer to 400° F. Spray your cooking tray with oil.
- Remove chicken thighs from brine and pat dry on all sides. Arrange on the cooking tray, it is okay if some pieces touch slightly, but try to give them a little room. You may need to cook in batches.
- Cook Chicken for 10-12 minutes, or until skin is crisp and golden. Flip and cook for an additional 6-8 minutes.
Oven Method
- Preheat oven to 425 °F.
- Line a rimmed baking sheet with foil and place a wire cooling rack on top.** Lightly spray cooling rack with oil.
- Remove chicken thighs from brine and pat dry on all sides. Arrange on the cooking tray, it is okay if some pieces touch slightly, but try to give them a little room.
- Bake chicken thighs for 35-40 minutes, or until skin crispy and golden brown. No need to flip.
For the Sauce
- Make the sauce while the chicken cooks. Heat a small saucepan over medium low heat.
- Whisk together all ingredients until melted and combined.
- Remove chicken from the oven or airfryer promptly and transfer to a large bowl. Pour warm sauce over hot chicken and toss to coat. Serve immediately with dipping sauce of your choice. Enjoy!
Notes
*The brine is optional if you need to save time, although it adds BIG flavor throughout the chicken. If you choose to skip this step make sure to season your chicken with a little bit of salt on both sides before cooking.
**You need the cooling rack when cooking in the oven to promote airflow around the whole piece of chicken. This is the only way you'll get crispy results in the oven!