Crispy Deep Fried Pickle Brined Chicken
A unique and flavorful twist on classic fried chicken, brined in tangy pickle juice for a juicy, crunchy delight.
Equipment
- 1 deep frying pan for frying
- 1 large bowl for brining
- 1 wire rack for cooling
Ingredients
Brining Ingredients
- 4 cups pickle brine
- 8 chicken pieces thighs and drumsticks
Coating Ingredients
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
Preparation
- Pat chicken pieces dry and trim excess fat. Submerge in pickle brine and refrigerate for at least 24 hours.
- Combine flour, cornstarch, and spices in a large bowl. Remove chicken from brine, pat dry, and dredge in the flour mixture.
Serving
- Serve hot with your choice of sides like coleslaw or mashed potatoes. Enjoy with dipping sauces like ranch or sriracha mayo.
Storage
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Notes
Pro Tips: Ensure the oil is at the correct temperature to avoid greasy chicken.
Ingredient Substitutions: Use gluten-free flour for a gluten-free option.
How to Serve: Pair with a tangy coleslaw or mashed potatoes.
Storage & Freshness: Store in an airtight container and reheat in the oven.
Make-Ahead Tips: Brine the chicken up to 48 hours in advance for deeper flavor.
Ingredient Substitutions: Use gluten-free flour for a gluten-free option.
How to Serve: Pair with a tangy coleslaw or mashed potatoes.
Storage & Freshness: Store in an airtight container and reheat in the oven.
Make-Ahead Tips: Brine the chicken up to 48 hours in advance for deeper flavor.