Pickle-Brined Fried Chicken
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4.5
4 reviews
Excellent
Pickle-Brined Fried Chicken
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If you've never tried pickle-brined fried chicken, it needs to go to the top of your must-make list. Now.
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Ingredients
For the pickle juice brine
- 1 tablespoon yellow mustard seeds
- 1 tablespoon coriander seeds
- 1 teaspoon black peppercorns whole
- 1 teaspoon clove whole
- 2 tablespoons white wine vinegar
- 1/4 cup kosher salt
- 1/4 cup granulated sugar
- 2 cups water cold
- 1 tablespoon dill seeds
- 1 bunch dill fresh leaves chopped or 1 tablespoon dried
For the fried chicken
- 6 chicken thigh small, bone-in, skinless
- 2 chicken breast cut into halves or thirds so the pieces are the same size, small, boneless, skinless halves
- 2 cups buttermilk well-shaken
- 2 cups all-purpose flour
- 1 teaspoon salt sea salt
- 1/2 teaspoon black pepper freshly ground
- ground cayenne pepper pinch
- vegetable oil for frying, several cups
- 1/4 cup sriracha store-bought or homemade
- 2 tablespoons honey
Instructions
Make the pickle juice brine
- Toss the mustard seeds, coriander seeds, peppercorns and cloves in a dry skillet over medium heat and toast, stirring constantly, until the seeds become aromatic, about 2 minutes.
- In the meantime, in a small saucepan, combine the vinegar, salt, sugar, and cold water and bring to a boil, stirring, until the salt and sugar dissolve. Add this to the skillet along with the dill seeds. Remove from the heat and stir in the fresh dill.
Brine the fried chicken
- Transfer the brine to a large bowl and add the chicken along with enough cold water to completely submerge the chicken. Cover and refrigerate for at least 3 hours and up to overnight. (The longer you brine the chicken, the more intense the pickle flavor and the saltiness.)
- When you're ready to fry the chicken, preheat the oven to 200°F (93°C). Remove the chicken from the brine and rinse it under cool water to remove any salt, seeds, or dill clinging to it.
- Place the buttermilk in a large bowl, add the chicken, and turn to coat.
- Place the flour, sea salt, black pepper and cayenne pepper in a separate large, shallow bowl or plastic bag and stir or shake to mix.If you prefer a thin batter coating on your fried chicken, use a bag to shake the flour mixture with the chicken. If you prefer a thick batter coating on your fried chicken, use a bowl and your hands to dredge the chicken in the flour mixture.
- Pour enough oil into a large cast-iron skillet or Dutch oven to reach a depth of at least 1/4 inch. The oil should reach about 1/3 of the way up the side of the skillet and be deep enough to submerge the chicken about halfway (bear in mind that the level of the oil will rise slightly when you add the chicken). Place the skillet over medium-high heat until the temperature reaches between 360°F and 375°F (182°C and 191°C) on an instant-read thermometer.
- Working in small batches, remove the chicken from the buttermilk, one piece at a time, and dredge or shake it in the flour mixture, turning to coat it evenly on all sides, beginning with the large pieces. Shake off any excess flour.
- Still working in small batches, place the chicken in the hot oil and fry, turning once, until golden brown and cooked through and the breast meat registers 165°F (74°C) on an instant-read thermometer, 5 to 7 minutes per side. Do not overcrowd the skillet or the chicken will not fry evenly. If the chicken seems as if it's browning too quickly, reduce the heat or use tongs to turn the pieces on their skinny sides. Bring the oil back up to temperature before starting the next batch.
- Transfer the fried chicken to a wire rack situated on a rimmed baking sheet to drain. Season with additional salt and pepper to taste, if desired (you'll want to go easy on the salt since there's a lot of it in the brine) and keep the chicken in the warm oven while the next batch is frying.
- While the chicken is cooking, combine the Sriracha and honey in a small bowl and stir to combine. Taste and, if necessary, add a smidgen more of either ingredient according to personal preference. Serve the chicken hot or at room temperature with the Sriracha honey on the side for drizzling or dipping.
Equipments used:
Nutrition Information
Show Details
Serving
1portion
Calories
952kcal
(48%)
Carbohydrates
76g
(25%)
Protein
64g
(128%)
Fat
42g
(65%)
Saturated Fat
12g
(60%)
Monounsaturated Fat
16g
(80%)
Trans Fat
0.2g
(10%)
Cholesterol
255mg
(85%)
Sodium
7040mg
(293%)
Fiber
3g
(12%)
Sugar
25g
(50%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 952 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 952kcal | 48% |
| Carbohydrates | 76g | 25% |
| Protein | 64g | 128% |
| Fat | 42g | 65% |
| Saturated Fat | 12g | 60% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 255mg | 85% |
| Sodium | 7040mg | 293% |
| Fiber | 3g | 12% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
4 reviews
Excellent
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