- Yield : 10 pices
- Servings : 4 to 6
- Prep Time : 6:00 h
- Cook Time : 30m
- Ready In : 6:30 h
by Rebecca Lang
This recipe and following excerpt is from the book Fried Chicken: Recipes for the Crispy Crunchy, Comfort-Food Classic.
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Never throw out the juice left behind in a dill pickle jar. It’s a bit like liquid gold, flavored by the pickles and perfectly salty for brining. This recipe delivers juicy meat with a zingy tang encased in a crispy coating.
- 10 skin-on, bone-in chicken thighs (about 5 pounds)
- 2 cups dill pickle brine (juice from a jar)
- vegetable oil, for frying
- 2 cups buttermilk
- 2 cups Southern self-rising flour, homeade or store-bought (such as White Lily brand)
- 1 Tablespoon pickling spice, finely ground
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Combine the chicken thighs and the pickle brine in a large zip-top bag. Seal and refrigerate for 6 hours.
Remove the thighs from the brine and pat them dry with paper towels, discarding the brine.
In a large cast-iron skillet, heat 1 1/2 inches of vegetable oil over medium heat to 325F. Set a wire rack over a rimmed baking sheet.
Pour the buttermilk into a medium bowl. In a separate bowl, wish together the flour, pickling spice, salt, and pepper. Working in batches, dip the chicken in the buttermilk and then dredge in the flour mixture.
Carefully place the chicken in the hot oil. Fry, turning often, for 10 to 14 minutes, or until brown and juices run clear. Maintain a frying temperature of 320F to 325F. Drain the pieces on the wire rack. Repeat with the remaining chicken.