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Pickle-Fried Chicken

4

210 min

Pickle-Fried Chicken

Pickle-Fried Chicken Photo 1

Time

210 min

Serving

4 persons

Calories

369

Rating

4.00★ (11)

Cuisine

Author: Victoria Buriak
Use brine left over from your favorite pickles to add flavor and keep your fried chicken moist.

Ingredients

  • chicken thighs: 4 piece (5 ounce)
  • dill pickle juice: 2 cups
  • vegetable oil for frying: 1 cup (or more if needed)
  • buttermilk: 1 cup
  • all-purpose flour: 1 cup
  • salt: 1 tsp
  • ground black pepper: 0.75 tsp

Metric Conversion

Stages of cooking

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  1. Place chicken thighs in a resealable plastic bag; cover with pickle juice. Seal and refrigerate for 3 hours.
    Pickle-Fried Chicken Photo 2
  2. Drain pickle juice from thighs. Cover chicken; refrigerate until ready to fry or up to 1 day.
    Pickle-Fried Chicken Photo 3
  3. Preheat the oven to 350 degrees F (175 degrees C). Set a wire rack over a baking sheet.
    Pickle-Fried Chicken Photo 4
  4. Heat 2 inches oil in a Dutch oven over medium-high heat to 350 degrees F (175 degrees C).
    Pickle-Fried Chicken Photo 5
  5. Pour buttermilk into a bowl. Combine flour, salt, and pepper in another bowl. Dredge chicken in buttermilk, then toss in flour. Return to buttermilk and toss in flour a second time. Place chicken on the wire rack.
    Pickle-Fried Chicken Photo 6
  6. Fill Dutch oven with as many thighs as possible without crowding. Cook in the preheated oil until golden brown, 5 to 7 minutes per side. Transfer thighs to a nonstick baking sheet and repeat until all pieces are fried.
    Pickle-Fried Chicken Photo 7
  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). Pickle Fried Chicken. Allrecipes
    Pickle-Fried Chicken Photo 8

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