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Pickle-brined fried chicken Recipe

American · Main course · 40 min total

This pickle-brined fried chicken is incredibly juicy and flavorful, with a tangy kick from the brine and a perfectly crispy crust.

Ingredients

• 1 cup dill pickle juice
• 1 cup buttermilk
• 1 tablespoon hot sauce (optional)
• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together pickle juice, buttermilk, and hot sauce. Add chicken thighs, cover, and refrigerate for at least 2 hours or overnight.
2. In a shallow dish, combine flour, cornstarch, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
3. Remove chicken from brine, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to coat. Place on a wire rack and let rest for 10 minutes.
4. Heat 1 inch of oil in a large cast-iron skillet or heavy-bottomed pot to 350°F (175°C).
5. Fry chicken in batches, without crowding, until golden brown and cooked through (internal temp 165°F), about 6-8 minutes per side. Drain on paper towels.
6. Let rest for 5 minutes before serving.

Tips

• For extra crunch, double-dredge: after first dredge, dip back into brine, then dredge again.
• Store leftovers in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispiness.

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