Description
Use brine left over from your favorite pickles to add flavor and keep your fried chicken moist.
Ingredients
- 4 thigh, bone removeds chicken thighs
- 2 cups dill pickle juice
- 1 cup vegetable oil for frying
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- ¾ teaspoon ground black pepper
Instructions
- Place chicken thighs in a resealable plastic bag; cover with pickle juice. Seal and refrigerate for 3 hours.
- Drain pickle juice from thighs. Cover chicken; refrigerate until ready to fry or up to 1 day.
- Preheat the oven to 350 degrees F (175 degrees C). Set a wire rack over a baking sheet.
- Heat 2 inches oil in a Dutch oven over medium-high heat to 350 degrees F (175 degrees C).
- Pour buttermilk into a bowl. Combine flour
- salt
- and pepper in another bowl. Dredge chicken in buttermilk
- then toss in flour. Return to buttermilk and toss in flour a second time. Place chicken on the wire rack.
- Fill Dutch oven with as many thighs as possible without crowding. Cook in the preheated oil until golden brown
- 5 to 7 minutes per side. Transfer thighs to a nonstick baking sheet and repeat until all pieces are fried.
- 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).
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 3 hrs 30 mins
Servings: 4