Cajun Pickle-Brined Chicken Bites

Method

1. 1

   Cover the chicken pieces with pickle juice and refrigerate for at least 30 minutes. Because the pieces are thick but already cut, avoid an excessively long brine that could make the surface too salty or soft.

   Timer: 30 min
2. 2

   Remove the chicken from the brine without rinsing. Pat it extremely dry with paper towels; a dry surface is essential for a dark Cajun crust.

3. 3

   Combine the smoked paprika, sweet paprika, garlic powder, onion powder, oregano, thyme, black pepper, white pepper, cayenne, and brown sugar. Toss the chicken with 1 tablespoon oil, then coat thoroughly with the seasoning. Do not add salt; the pickle brine and Cajun seasoning already contribute plenty.

4. 4

   Let the seasoned chicken sit for about 10 minutes while a large cast-iron or heavy skillet heats over medium-high heat.

   Timer: 10 min
5. 5

   Lightly coat the hot skillet with oil if needed. Add the chicken in one uncrowded layer, working in batches if necessary. Leave the pieces undisturbed for 2 to 3 minutes so a deep reddish-brown crust can develop.

   Timer: 3 min
6. 6

   Flip the chicken and cook for another 2 to 3 minutes. Reduce the heat to medium as needed and continue cooking until the thickest pieces reach 165°F. Transfer the chicken to a plate.

   Timer: 3 min
7. 7

   Reduce the skillet to low. Add the butter, then stir in the honey, Dijon, hot sauce, 1 tablespoon water, Cajun seasoning, and, if desired, 1 teaspoon pickle juice. Scrape up the browned bits and cook for 30 to 60 seconds, adding a little more water if the glaze is too thick.

8. 8

   Taste the glaze before returning the chicken. Add a touch more Dijon or pickle juice if it is too sweet, a little more honey if it is too sharp, or more hot sauce if it needs heat.

9. 9

   Return the chicken and any accumulated juices to the skillet. Toss for 30 to 60 seconds, just until each piece has a thin glossy coating. Serve immediately so the Cajun crust stays intact.