Use brine left over from your favorite pickles to add flavor and keep your fried chicken moist.

Cally
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Place chicken thighs in a resealable plastic bag; cover with pickle juice. Seal and refrigerate for 3 hours.

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  • Drain pickle juice from thighs. Cover chicken; refrigerate until ready to fry.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Heat 2 inches oil in a Dutch oven over medium-high heat to 350 degrees F (175 degrees C).

  • 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.

  • 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.

  • 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.

Editor's Notes:

Nutrition data for this recipe includes the full amount of dill pickle juice, buttermilk, and flour. The actual amount consumed will vary.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

369 calories; 16.7 g total fat; 61 mg cholesterol; 3053 mg sodium. 35 g carbohydrates; 18.9 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/15/2019
Have used pickle brine for fried chicken for a number of years. My wife who was raised in Tenn. said that this recipe is very much used recipe in her home State. Both of her grandmother's used it almost exclusively. Do Not use the same recipe brine for your fried chicken that you use to make homemade pickles. Way too strong. Just regular pickle juice does the trick. I know I had to throw a batch of fried chicken out with that experiment. Live & learn. Read More
(6)

Most helpful critical review

Rating: 3 stars
02/23/2019
Brining works ok but I took it a step further and injected it with the juice after brining. Much big pickle flavor! Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/15/2019
Have used pickle brine for fried chicken for a number of years. My wife who was raised in Tenn. said that this recipe is very much used recipe in her home State. Both of her grandmother's used it almost exclusively. Do Not use the same recipe brine for your fried chicken that you use to make homemade pickles. Way too strong. Just regular pickle juice does the trick. I know I had to throw a batch of fried chicken out with that experiment. Live & learn. Read More
(6)
Rating: 4 stars
05/15/2019
Have used pickle brine for fried chicken for a number of years. My wife who was raised in Tenn. said that this recipe is very much used recipe in her home State. Both of her grandmother's used it almost exclusively. Do Not use the same recipe brine for your fried chicken that you use to make homemade pickles. Way too strong. Just regular pickle juice does the trick. I know I had to throw a batch of fried chicken out with that experiment. Live & learn. Read More
(6)
Rating: 5 stars
11/17/2017
I did this recipe with pork chops and it was awesome!!! Read More
(1)
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Rating: 3 stars
02/23/2019
Brining works ok but I took it a step further and injected it with the juice after brining. Much big pickle flavor! Read More
Rating: 5 stars
07/17/2019
The BF loved this chicken! I didn't double dip the thighs because the coating seemed pretty thick and just fried them till done vs going in the oven because I'm more familiar with it. They did have this odd green-yellow hue from soaking in the brine but the BF commented on how flavorful and juicy they were...so I will have to do this again!! Thank you Read More