7/15/2019 Pickle-Fried Chicken - Printer Friendly - Allrecipes.

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Pickle-Fried Chicken

Prep Cook Ready

15 m 15 m In
3 h 30
m

Recipe By: Cally

"Use brine le over from your favorite pickles to add flavor and keep your fried chicken moist."
Ingredients
4 chicken thighs 1 cup all-purpose flour
2 cups dill pickle juice 1 teaspoon salt
vegetable oil for frying 3/4 teaspoon ground black pepper
1 cup buttermilk

Directions
1 Place chicken thighs in a resealable plastic bag; cover with pickle juice. Seal and refrigerate for 3 hours.
2 Drain pickle juice from thighs. Cover chicken; refrigerate until ready to fry.
3 Preheat oven to 350 degrees F (175 degrees C).
4 Heat 2 inches oil in a Dutch oven over medium-high heat to 350 degrees F (175 degrees C).
5 Pour buttermilk and flour into 2 separate bowls. Season flour with salt and pepper. Dredge chicken in
buttermilk. Toss in flour. Return to buttermilk and toss in flour a second time. Place chicken on a rack set
over a baking sheet.
6 Fill Dutch oven with as many thighs as possible without crowding. Cook at 350 degrees F (175 degrees C)
until golden brown, 5 to 7 minutes per side. Place thighs on the baking sheet. Repeat until all pieces are
fried. Transfer thighs to the oven.
7 Bake in the preheated oven until no longer pink in the center and the juices run clear, 5 to 8 minutes. An
instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Season with a pinch of salt.

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Printed From Allrecipes.com 7/16/2019

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