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Preheat your oven to 375°F. Pat the chicken hind quarters dry with paper towels. Season generously with the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Heat the olive oil and butter in a large oven-safe skillet over medium-high heat. Once the butter is melted and shimmering, place the chicken hind quarters skin-side down in the skillet. Sear for 5-7 minutes, or until the skin is golden brown and crispy.

Flip the chicken, then transfer the skillet to the preheated oven. Roast for 20-25 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F using a meat thermometer.

Remove the chicken from the oven and let it rest in the skillet for 5 minutes. Carefully remove the skin (you can discard it or crisp it further in a dry pan if desired). Using two forks, shred the chicken meat into bite-sized pieces.

While the chicken is cooking, prepare the dressing: In a small bowl, whisk together the mayonnaise, dill pickle juice, Frank's RedHot sauce, fresh dill, garlic powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until smooth and well combined. Taste and adjust seasoning as needed.

In a large mixing bowl, combine the chopped romaine lettuce, thinly sliced red onion, and chopped dill pickles.

Add the shredded chicken to the salad bowl. Pour the creamy pickle dressing over the salad ingredients. Toss gently to ensure all ingredients are evenly coated.

Divide the crispy chicken salad among four plates. Top each serving generously with crispy fried onions, croutons, and crispy jalapenos. Serve immediately and enjoy!


Preheat your oven to 375°F. Pat the chicken hind quarters dry with paper towels. Season generously with the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Heat the olive oil and butter in a large oven-safe skillet over medium-high heat. Once the butter is melted and shimmering, place the chicken hind quarters skin-side down in the skillet. Sear for 5-7 minutes, or until the skin is golden brown and crispy.

Flip the chicken, then transfer the skillet to the preheated oven. Roast for 20-25 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F using a meat thermometer.

Remove the chicken from the oven and let it rest in the skillet for 5 minutes. Carefully remove the skin (you can discard it or crisp it further in a dry pan if desired). Using two forks, shred the chicken meat into bite-sized pieces.

While the chicken is cooking, prepare the dressing: In a small bowl, whisk together the mayonnaise, dill pickle juice, Frank's RedHot sauce, fresh dill, garlic powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until smooth and well combined. Taste and adjust seasoning as needed.

In a large mixing bowl, combine the chopped romaine lettuce, thinly sliced red onion, and chopped dill pickles.

Add the shredded chicken to the salad bowl. Pour the creamy pickle dressing over the salad ingredients. Toss gently to ensure all ingredients are evenly coated.

Divide the crispy chicken salad among four plates. Top each serving generously with crispy fried onions, croutons, and crispy jalapenos. Serve immediately and enjoy!
