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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Place chicken thighs in a resealable plastic bag; cover with pickle juice. Seal and refrigerate for 3 hours.
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Drain pickle juice from thighs. Cover chicken; refrigerate until ready to fry or up to 1 day.
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Preheat the oven to 350 degrees F (175 degrees C). Set a wire rack over a baking sheet.
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Heat 2 inches oil in a Dutch oven over medium-high heat to 350 degrees F (175 degrees C).
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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.
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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.
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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
