• In a medium bowl, combine the bread crumbs, fresh dill, dill pickle dip seasoning, and the pepper. Set aside. 
• In a second bowl, whisk the eggs and pickle juice together. 
• Dredge eat piece of chicken through the dill pickle egg wash and then into the bread crumbs. Repeat until all pieces of chicken are coated.

To Freeze

• Place each piece of chicken on a parchment lined baking sheet. Ensure they are not touching. 
• Place in the freezer for 4 hours. 
• Transfer from baking pan, to a freezer safe container. 

To Cook | Air Fryer

• Place the chicken in the basket of the air fryer. Do not stack them on top of each other. If making more than 5, you will have to work in batches. 
• Set the temperature to 370F and cook for 10-12 minutes, flipping half way through. Cook time will depend on the thickness of your chicken thighs. Check doneness with meat thermometer and cook to a minimum of 165F.
• In the last 2-3 minutes spray the chicken with oil of choice to get that deep fried texture. 
• I have tested these from frozen using the Air Fryer. Adjust time to 8 minutes on each side and lower temp to 350F.

To Cook | Oven

• Preheat oven to 400F
• Arrange the chicken on a parchment lined baking sheet.
• Bake at 400F for 20 minutes, flipping halfway. Spray with oil for a more deep fried texture.