Description
Pickle Brined Fried Chicken delivers a tangy Southern twist that makes crispy chicken something special. Brining in pickle juice creates an incredibly juicy crunch that brings serious flavor to your dinner plate.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken breasts
Dry Coating:
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Wet Ingredients:
- 1 cup dill pickle juice
- 1 cup buttermilk
- 1 cup vegetable oil for frying
Instructions
- Submerge 4 boneless, skinless chicken breasts in 1 cup dill pickle juice inside a sealed container. Refrigerate for 4-6 hours, allowing the tangy brine to infuse deep flavor.
- Create seasoned coating by whisking 1 cup all-purpose flour with 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper in a wide, shallow dish.
- Retrieve chicken from pickle juice and gently pat each piece dry with paper towels. Dunk each breast into 1 cup buttermilk, ensuring complete coverage.
- Roll buttermilk-coated chicken through seasoned flour mixture, pressing gently to help coating adhere completely and create a crispy exterior.
- Pour 1 cup vegetable oil into a large cast-iron skillet. Heat to precisely 350°F, monitoring temperature with a digital thermometer.
- Carefully lower coated chicken pieces into hot oil, maintaining distance between them. Fry for 6-7 minutes on first side until golden brown.
- Flip chicken and cook opposite side for additional 5-6 minutes, ensuring internal temperature reaches 165°F using an instant-read thermometer.
- Transfer fried chicken onto wire rack lined with paper towels, allowing excess oil to drain for 2-3 minutes before serving.
Notes
- Pickle juice tenderizes chicken and adds a tangy, zesty flavor that makes this recipe stand out from traditional fried chicken.
- Brining overnight develops deeper flavor, so plan ahead and let the chicken soak in pickle juice for maximum taste and juiciness.
- Use a meat thermometer to check the internal temperature, ensuring your chicken is perfectly cooked without becoming dry or overdone.
- For a gluten-free version, swap wheat flour with almond flour or gluten-free breadcrumbs to keep the crispy coating intact.
- Prep Time: 4 hours
- Cook Time: 12-16 minutes
- Category: Fried
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg