For an extra layer of flavor, add 1 teaspoon of garlic powder and ½ teaspoon of smoked paprika to the flour mixture. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using. Make sure the oil temperature is consistent for even cooking. Use a thermometer to monitor the oil temperature throughout the frying process. The pickle brine not only adds flavor but also tenderizes the chicken, ensuring a juicy and moist final product.
Pickle-Fried Chicken
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME3 hrs 30 mins
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SERVING4 People
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VIEWS33
Experience the zesty tang of your favorite pickles infused into crispy, juicy fried chicken. A delightful twist on a classic comfort food!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol61 mg
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Fiber1 g
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Protein19 g
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Saturated Fat4 g
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Sodium3053 mg
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Sugar3 g
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Fat17 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Marinate the Chicken: Place chicken thighs in a resealable plastic bag and submerge in dill pickle juice. Seal tightly and refrigerate for at least 3 hours, or preferably overnight. (3+ hours)
02 Step
Recipe View Prepare the Chicken: Remove chicken from the pickle juice marinade and discard the juice. Pat the chicken thighs dry with paper towels. Cover and refrigerate the chicken until ready to fry. (5 minutes)
03 Step
Recipe View Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C). Place a wire rack over a baking sheet; this will help keep the chicken crispy. (5 minutes)
04 Step
Recipe View Heat the Oil: In a Dutch oven or deep fryer, heat 2 inches of vegetable oil over medium-high heat until it reaches 350 degrees F (175 degrees C). Use a thermometer to ensure accurate temperature. (10 minutes)
05 Step
Recipe View Prepare Breading Station: Pour buttermilk into one bowl. In a separate bowl, combine flour, salt, and pepper. (2 minutes)
06 Step
Recipe View Double Dredge: Dredge each chicken thigh in buttermilk, then thoroughly coat in the flour mixture. Repeat this process for a double layer of breading. Place the breaded chicken thighs on the prepared wire rack. (10 minutes)
07 Step
Recipe View Fry the Chicken: Carefully place as many chicken thighs as possible into the hot oil without overcrowding the Dutch oven. Fry for 5 to 7 minutes per side, until golden brown and crispy. (10-14 minutes)
08 Step
Recipe View Bake to Perfection: Transfer the fried chicken thighs to the prepared baking sheet and bake in the preheated oven for 5 to 8 minutes, or until the chicken is no longer pink inside and the juices run clear. An instant-read thermometer inserted into the thickest part should read at least 165 degrees F (74 degrees C). (5-8 minutes)
09 Step
Recipe View Rest and Serve: Remove the chicken from the oven and let rest for a few minutes before serving. Enjoy immediately!
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Neil Bailey
Jun 4, 2025I was skeptical about pickle-brined chicken, but this recipe converted me. It's now a family favorite!
Eden Okeefe
Apr 7, 2025This recipe is a game-changer! The pickle brine adds such a unique and delicious flavor to the chicken.
Jamir Ortiz
Feb 22, 2025The double dredging technique really makes the chicken extra crispy. So good!
Ursula Lockman
Feb 12, 2025I added a little hot sauce to the buttermilk for a spicy kick. Highly recommend!
Kyler Collier
Jan 12, 2025Easy to follow instructions and the chicken turned out perfect. I will definitely be making this again.