Pickle Brined Fried Chicken
This Pickle Brined Fried Chicken is crispy, juicy, and bursting with flavor thanks to a tangy dill pickle brine. A family favorite comfort food with a delicious twist!
Servings: 4 servings
Ingredients
For the Brine:
- 2 cups buttermilk
- 1 cup dill pickle juice from a jar of pickles
- 1 tablespoon hot sauce optional
- 3 teaspoons kosher salt divided
- 4 pounds bone-in chicken breasts, thighs, or drumsticks
For the Coating:
- 2 cups all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons ground paprika
- 1 teaspoon ground black pepper
- cooking oil for frying; choose oil with high smoke point
Instructions
Pickle Brined Fried Chicken Method
- In a large mixing bowl, whisk together the buttermilk, dill pickle juice, hot sauce (if using), and 1 teaspoon of kosher salt to prepare the brine.
- Add the chicken pieces to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.
- In another bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, remaining 2 teaspoons kosher salt, and black pepper. Mix well.
- Heat cooking oil in a deep frying pot or large skillet to 350°F (175°C), enough to submerge chicken pieces halfway.
- Remove chicken from brine, letting excess drip off. Dredge each piece in seasoned flour mixture, pressing gently to coat. Shake off excess flour.
- Fry chicken in batches for 12-15 minutes until golden brown and cooked through (internal temperature 165°F or 74°C).
- Transfer fried chicken to a wire rack over a baking sheet to drain excess oil. Let rest for a few minutes before serving.
Equipment
- Large Mixing Bowl
- Whisk
- Deep frying pot or skillet
- Cooking thermometer
- Wire Rack
- Serving Platter
Notes
- Marinate chicken overnight for maximum flavor and tenderness.
- Use a thermometer to maintain proper oil temperature and avoid greasy chicken.
- Do not overcrowd the frying pan to ensure even cooking and crispiness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- For a gluten-free option, substitute all-purpose flour with gluten-free flour.