Use brine left over from your favorite pickles to add flavor and keep your fried chicken moist.
Ingredients
- 4 (5 ounce) chicken thighs
- 2 cups dill pickle juice
- 1 cup vegetable oil for frying, or more as needed
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- ¾ teaspoon ground black pepper
Directions
Step 1
Place chicken thighs in a resealable plastic bag; cover with pickle juice. Seal and refrigerate for 3 hours.
Step 2
Drain pickle juice from thighs. Cover chicken; refrigerate until ready to fry or up to 1 day.
Step 3
Preheat the oven to 350 degrees F (175 degrees C). Set a wire rack over a baking sheet.
Step 4
Heat 2 inches oil in a Dutch oven over medium-high heat to 350 degrees F (175 degrees C).
Step 5
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.
Step 6
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.
Step 7
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).
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 369 | |
% Daily Value * | |
Total Fat17g | 21% |
Saturated Fat4g | 20% |
Cholesterol61mg | 20% |
Sodium3053mg | 133% |
Total Carbohydrate35g | 13% |
Dietary Fiber1g | 4% |
Total Sugars3g | |
Protein19g | |
Vitamin C1mg | 4% |
Calcium89mg | 7% |
Iron3mg | 14% |
Potassium252mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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