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February 21, 2021

Pickle Brined Fried Chicken

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Not much to say about this fried chicken other than it was SO DAMN GOOD! The pickle brine gives the chicken so much flavor and keeps it incredibly juicy!

Now, there are several steps to this recipe and it does take some prep and planning ahead, however, I promise you it’s absolutely worth it! While it might not be a weeknight meal is the perfect weekend indulgence!


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Pickle Brined Fried Chicken

Pickle Brined Fried Chicken

★★★★★ 5 from 1 reviews
  • Author: Krista
  • Yield: 6 1x
  • Category: Dinner
  • Method: Deep Fry
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Ingredients

Scale

For the Chicken Brine:

  • 6 boneless, skinless chicken thighs
  • 3 cups dill pickle juice – I like Mt. Olive
  • 3 cups buttermilk

For the Sandwiches:

  • 2 cups all-purpose flour
  • 1/4 cup fresh parsley – chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 tablespoon freshly ground black pepper
  • 10 cups peanut or canola oil for frying
  • 6 brioche buns
  • 4 tablespoons butter – divided

For the Toppings

  • lettuce
  • Mikes Hot Honey
  • dill pickle slices
  • ranch or blue cheese dressing
  • tomato slices

Instructions

  1. In a large zip lock bag submerge the chicken thighs in dill pickle juice. Cover and refrigerate for at least 6 hours, or up to 18 hours.
  2. Drain pickle juice from the bag and rinse with cold water. Then add the buttermilk into the bag and refrigerate for at least 2 hours or up to 12 hours.
  3. When you are ready to fry the chicken, stir together the flour, fresh parsley, garlic powder, paprika and pepper, on a plate or large bowl. Remove the chicken from the buttermilk (allow excess to drain off), then dredge the chicken in the flour mixture, turning it to completely coat (shake off excess).
  4. In a Dutch oven or heavy pot, heat the oil to 345°F over high heat. Fry the chicken until it’s golden brown or it reaches an internal temperature of 165°F, about 6 to 8 minutes. Work in batches of 2 and adjust the heat as needed to maintain the temperature around 325°F. Using a slotted spoon remove the chicken from the oil and drain on paper towels. Sprinkle with salt as desired (I didn’t think it needed it).
  5. While the chicken rests, toast the buns. Heat a cast-iron skillet and melt the butter. Slice the buns in half horizontally. Smear the butter on the buns and place, butter side down, on the hot surface, working in batches if necessary. Toast until golden brown, 2 to 3 minutes.
  6. Assemble with toppings of your choice and enjoy immediately!

Keywords: fried chicken, pickle, brined, southern

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Tag @desocio_in_the_kitchen on Instagram and hashtag it #desociointhekitchen

Filed Under: Chicken, Dinner, Main Course, Most Popular, Sandwich, Southern Tagged With: brined, brioche, Buttermilk, Chicken, fried chicken, hot honey, pickle, southerrn

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Reader Interactions

Comments

  1. Stephanie says

    April 20, 2021 at 3:34 pm

    The best fried chicken!! “ So damn good “ No joke! Delicious!!

    ★★★★★

    Reply
    • Krista says

      April 20, 2021 at 4:29 pm

      RIGHT!? Isn’t this the BEST! I even surprised myself with this one! LOL! Thank you so much for trying my recipes!!

      Reply

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Welcome to my kitchen!

Krista

Hello, my name is Krista, but my friends call me Tata or Kiki. Welcome to my food blog! I like to cook (and occasionally bake) foods that aren’t complicated but not boring either. I don’t always get it right but I’ll never hide the fails.

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