Pickle-Brined Fried Chicken
The secret to the juiciest fried chicken? Brining in pickle juice. Trust us on this one.
Ingredients
- 3 lbs chicken pieces (thighs, drumsticks, and breasts)
- 2 cups pickle juice from Hack n Sons Bread & Butter Pickles
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Vegetable oil for frying
Time
Instructions
Brine the chicken
Place chicken pieces in a large bowl or zip-lock bag. Pour pickle juice over the chicken, ensuring all pieces are covered. Refrigerate for at least 4 hours, or overnight.
Prepare the buttermilk bath
Remove chicken from pickle brine and place in a bowl of buttermilk. Let sit for 30 minutes.
Season the flour
In a shallow dish, combine flour, paprika, cayenne, garlic powder, salt, and pepper. Mix well.
Dredge the chicken
Remove chicken from buttermilk, letting excess drip off. Dredge in seasoned flour, pressing to coat evenly.
Fry the chicken
Heat oil to 350°F in a large cast iron skillet or Dutch oven. Fry chicken pieces in batches for 12-15 minutes, turning once, until golden brown and internal temp reaches 165°F.
Rest and serve
Drain on a wire rack. Serve hot with extra Bread & Butter Pickles on the side.
Chef's Tips
- •The pickle brine tenderizes the chicken and adds incredible flavor
- •Don't crowd the pan - fry in batches for crispier results
- •Use a thermometer to maintain oil temperature for consistent cooking
- •Serve with hot honey for the ultimate sweet-heat combination
