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–+ servings

PICKLE-FRIED CHICKEN WILL BE YOUR NEW FAVORITE WAY TO MAKE CHICKEN

This crispy, tangy pickle-brined fried chicken is soaked in dill pickle juice and buttermilk, dredged in a seasoned flour mix, and deep-fried until golden and crunchy. Serve with extra pickles and your favorite sides.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

Main Ingredients

  • 4 piece chicken thighs or drumsticks bone-in, skin-on
  • 2 cup dill pickle juice from a jar of dill pickles
  • 1 cup buttermilk for soaking
  • 2.5 cup all-purpose flour
  • 0.5 cup cornstarch for extra crisp
  • 1 tablespoon paprika smoked or sweet
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon salt may reduce if pickle juice is very salty
  • 1 teaspoon black pepper
  • 4 cup vegetable oil for deep frying
  • 1 cup dill pickles sliced, for serving

Instructions
 

Preparation Steps

  • Place the chicken pieces in a large bowl or resealable bag. Pour the dill pickle juice and buttermilk over the chicken, ensuring pieces are submerged. Cover and refrigerate for at least 3 hours or overnight for best flavor.
  • When ready to fry, remove the chicken from the brine and let excess liquid drip off. In a large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
  • Dredge each chicken piece thoroughly in the seasoned flour mixture, pressing the flour onto the skin to form a thick coating. Place dredged pieces on a wire rack and let rest 10 minutes to help coating adhere.
  • Heat the vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Use enough oil to submerge the chicken halfway (about 3 to 4 cups depending on your pot). Maintain temperature between 325°F and 350°F while frying.
  • Carefully add chicken pieces to the hot oil in batches, skin side down. Fry for about 10 to 12 minutes per side for bone-in pieces, or until internal temperature reaches 165°F and coating is deep golden brown and crispy.
  • Transfer fried chicken to a wire rack set over a sheet pan to drain and rest for 5 minutes. This keeps the crust crisp while the chicken finishes cooking through.
  • Serve hot with sliced dill pickles on the side and your favorite dipping sauce. Leftovers keep well refrigerated for 2 days and can be reheated in a 375°F oven to crisp.

Notes

For an extra tangy crust, sprinkle a little pickle brine into the flour mixture before dredging. Do not overcrowd the pan while frying to maintain oil temperature and crispiness.
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