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Pickle-Brined Thighs

Prep Time6 hrsCook Time30 minsTotal Time6 hrs 30 mins

chicken thighs pickled

 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.

Nutrition Facts

Servings 0