Dill Pickle Chicken

 I read a few months back, as advice to people who like the taste of Chik-Fil-A but don’t want to give them money, that the secret is to marinate the chicken in pickle juice before breading and frying it. I’d never had their sandwiches at all and don’t want to, but the concept of dill-pickle chicken intrigued me, so today I tried marinading some boneless, skinless thighs and then baked them in the oven with some olive oil, a splash of soy sauce and some ground black pepper. The result was pretty good — tender and moist with a nice dill flavour. Would cook again.