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Pickle Brined Fried Chicken Recipe
Made with real pickle juice, pickle brined fried chicken is crispy on the outside, tender on the inside, and full of flavor!
Prep Time
1 hr
Cook Time
mins
Marinate
8 hrs
Total Time
9 hrs 15 mins
Servings: 6
Calories: 790 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 cups buttermilk
- 1 ½ cups dill pickle juice
- 1 ½ tablespoons hot sauce optional
- 1 tablespoon kosher salt divided
- 4 pounds bone-in chicken breasts, thighs, or drumsticks
- 2 cups all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon ground black pepper
- cooking oil for frying
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.
Cup of Yum
Notes
- 1 ½ cups of dill pickle juice, drain a 16 ounce jar of dill pickles. Keep the drained pickles and serve with the fried chicken.
- The chicken is done when a thermometer inserted into the thickest portion of the meat reads 165°F.
- Storage: Store pickle-brined fried chicken in an airtight container in the refrigerator for 3 days.
- Store pickle-brined fried chicken in an airtight container in the refrigerator for 3 days.
- Pickle Juice: For 1 ½ cups of dill pickle juice, drain a 16 ounce jar of dill pickles. Keep the drained pickles and serve with the fried chicken.
- Fry Time: Fry thighs and drumsticks for 12 minutes and breasts for 15 minutes. The chicken is done when a thermometer inserted into the thickest portion of the meat reads 165°F.
Nutrition Information
Calories
790kcal
(40%)
Carbohydrates
42g
(14%)
Protein
49g
(98%)
Fat
46g
(71%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
9g
Monounsaturated Fat
18g
Trans Fat
1g
Cholesterol
261mg
(87%)
Sodium
2420mg
(101%)
Potassium
723mg
(21%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
668IU
(13%)
Vitamin C
3mg
(3%)
Calcium
126mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 790
% 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.