Pickle Brined Fried Chicken Recipe
User Reviews
4.5
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Prep Time
1 hr
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Cook Time
15 mins
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Marinate
8 hrs
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Total Time
9 hrs 15 mins
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Servings
6
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Calories
790 kcal
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Course
Main Course
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Cuisine
American
Pickle Brined Fried Chicken Recipe
Description
Pickle Brined Fried Chicken involves soaking chicken parts overnight in a mix of buttermilk, dill pickle juice, and optional hot sauce. This brine tenderizes the meat, adds moisture, and infuses a tangy flavor. After brining, the chicken is drained and brought to room temperature to ensure even cooking. It is then coated thoroughly in a seasoned flour mixture with garlic powder, onion powder, paprika, black pepper, and salt.
The breaded chicken is rested before frying to allow the coating to adhere properly, producing a crisp crust. The chicken pieces are deep-fried at 350°F, with cooking times adjusted by cut—thighs and drumsticks for about 12 minutes, breasts for 15 minutes. The chicken is cooked through when it reaches an internal temperature of 165°F.
Serving includes the pickles used for the brine to complement the fried chicken with crunchy, tangy contrast. Proper storage in airtight containers keeps leftovers good for a few days.
Ingredients
- 2 cups buttermilk
- 1 ½ cups dill pickle juice
- 1 ½ tablespoons hot sauce optional
- 1 tablespoon kosher salt divided
- 4 pounds chicken breasts bone-in
- 4 pounds chicken thighs
- 4 pounds chicken drumsticks
- 2 cups all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon black pepper ground
- neutral cooking oil for frying, generic cooking oil
Instructions
- In a large bowl, whisk together the buttermilk, pickle juice, hot sauce (if using), and 2 teaspoons of salt.
- Add the chicken and mix well to coat each piece. Cover the bowl with plastic wrap and marinate in the refrigerator for 8-12 hours.
- When ready to cook, remove the chicken from the refrigerator. Set a wire rack over a baking sheet. Use a colander to drain the chicken and place each piece of marinated chicken onto the rack. Allow the chicken to come to room temperature.
- In a shallow bowl, combine the flour, remaining 1 teaspoon salt, garlic powder, onion powder, paprika, and pepper.
- Coat all sides of each piece of chicken in the flour mixture. Transfer breaded chicken back to the wire rack. Repeat the process until all pieces of chicken are breaded. Allow the chicken to rest at room temperature for 30 minutes.
- Heat oil in a deep fryer to 350°F. Working in batches, add chicken pieces to the hot oil. Fry for 12-15 minutes until golden brown, turning once during cooking. The chicken is done when a thermometer inserted into the thickest portion of the meat reads 165°F.
- Remove the cooked chicken from the oil and place on a paper towel-lined baking sheet. Repeat the process until all pieces of chicken are cooked. Serve the fried chicken with pickles.
Notes
- Drain pickle juice from a 16-ounce jar of dill pickles to measure 1½ cups; keep the pickles to serve alongside the fried chicken.
- Use a meat thermometer to ensure the thickest part of the chicken reaches 165°F before removing from the oil.
- Fry thighs and drumsticks for about 12 minutes, breasts for about 15 minutes for safe, juicy results.
- Store leftover fried chicken refrigerated in airtight containers for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 790 kcal
% Daily Value*
| Calories | 790kcal | 40% |
| Carbohydrates | 42g | 14% |
| Protein | 49g | 98% |
| Fat | 46g | 71% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 261mg | 87% |
| Sodium | 2420mg | 101% |
| Potassium | 723mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 668IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 126mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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