Pickle-Fried Chicken
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Description
Use brine left over from your favorite pickles to add flavor and keep your fried chicken moist.
Ingredients
- 4 thigh, bone removeds chicken thighs
- 2 cups dill pickle juice
- 1 cup vegetable oil for frying
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- ¾ teaspoon ground black pepper
Directions
- 1. Place chicken thighs in a resealable plastic bag; cover with pickle juice. Seal and refrigerate for 3 hours.
- 2. Drain pickle juice from thighs. Cover chicken; refrigerate until ready to fry.
- 3. Preheat oven to 350 degrees F (175 degrees C).
- 4. Heat 2 inches oil in a Dutch oven over medium-high heat to 350 degrees F (175 degrees C).
- 5. Pour buttermilk and flour into 2 separate bowls. Season flour with salt and pepper. Dredge chicken in buttermilk. Toss in flour. Return to buttermilk and toss in flour a second time. Place chicken on a rack set over a baking sheet.
- 6. Fill Dutch oven with as many thighs as possible without crowding. Cook at 350 degrees F (175 degrees C) until golden brown, 5 to 7 minutes per side. Place thighs on the baking sheet. Repeat until all pieces are fried. Transfer thighs to the oven.
- 7. Bake in the preheated oven until no longer pink in the center and the juices run clear, 5 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with a pinch of salt.
Nutrition Facts
serving: 4 chicken thighs
calories: 369.3 kcal
carbohydrates: 35 g
protein: 18.9 g
saturated fat: 3.9 g
cholesterol: 60.8 mg
sodium: 3053.2 mg
fiber: 1.1 g
sugar: 3 g
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