Name: Pickle-Brined Thighs
Prep time: 6 h
Cook time: 30 min
Total time: 6 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 10 skin-on, bone-in chicken thighs (about 5 pounds); 2 cups dill pickle brine (juice from a jar); vegetable oil, for frying; 2 cups buttermilk; 2 cups Southern self-rising flour, homemade or store-bought (such as White Lily brand); 1 Tablespoon pickling spice, finely ground; ½ teaspoon salt; ½ teaspoon freshly ground black pepper

by Rebecca Lang

This recipe and following excerpt is from the book Fried Chicken: Recipes for the Crispy Crunchy, Comfort-Food Classic. If you would like to support this site purchase anything through the Amazon ad above.

Button Never throw out the juice left behind in a dill pickle jar. It's a bit like liquid gold, flavored by the pickles and perfectly salty for brining. This recipe delivers juicy meat with a zingy tang encased in a crispy coating.

SOUTHERN SELF-RISING FLOUR: Stir together 1 Cup cake flour, 1 Cup national brand all-propose flour, 3 teaspoons baking powder, and 1 teaspoon salt.

Prep Time6 hrsCook Time30 minsTotal Time6 hrs 30 mins

10 skin-on, bone-in chicken thighs (about 5 pounds)

2 cups dill pickle brine (juice from a jar)

vegetable oil, for frying

2 cups buttermilk

2 cups Southern self-rising flour, homemade or store-bought (such as White Lily brand)

1 Tablespoon pickling spice, finely ground

½ teaspoon salt

½ teaspoon freshly ground black pepper

1

Combine the chicken thighs and the pickle brine in a large zip-top bag. Seal and refrigerate for 6 hours.

2

Remove the thighs from the brine and pat them dry with paper towels, discarding the brine.

3

In a large cast-iron skillet, heat 1 1/2 inches of vegetable oil over medium heat to 325F. Set a wire rack over a rimmed baking sheet.

4

Pour the buttermilk into a medium bowl. In a separate bowl, wish together the flour, pickling spice, salt, and pepper. Working in batches, dip the chicken in the buttermilk and then dredge in the flour mixture.

5

Carefully place the chicken in the hot oil. Fry, turning often, for 10 to 14 minutes, or until brown and juices run clear. Maintain a frying temperature of 320F to 325F. Drain the pieces on the wire rack. Repeat with the remaining chicken.

CategoryChicken, EntreeCuisineAmerican, North American, SouthernTags#cookbookrecipes, #picnic

Ingredients