If you love tangy dill pickles as much as I do, you need to add this pickle brined fried chicken to your menu! Made with real pickle juice and plenty of seasoning, this homemade fried chicken is crispy on the outside, tender on the inside, and flavorful throughout. I love this fun twist on fried chicken!
Buttermilk fried chicken is my jam, but this pickle brined fried chicken takes it to the next level. Tangy, acidic dill pickle juice adds so much flavor and doubles-down on the tenderizing power of the buttermilk to create the juiciest fried chicken you’ve ever tasted.
What’s in This Pickle Brined Fried Chicken Recipe?
- Buttermilk: Tenderizes the chicken and helps keep it moist.
- Dill Pickle Juice: Adds delicious pickle flavor!
- Chicken: You can use breasts, thighs, or drumsticks.
- Flour: All-purpose flour helps to create a crispy coating.
- Spices: Garlic powder, onion powder, paprika, salt, and pepper enhance the flavor of the chicken.
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How to Store and Reheat
Store leftover pickle brined fried chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven on a wire rack set in a baking sheet until warmed through.
Notes and Tips
- For a little spice, add a couple splashes of your favorite hot sauce to the marinade.
- Before serving, transfer the fried chicken to a paper towel-lined plate to get rid of any excess oil.
Pickle Brined Fried Chicken Recipe
Ingredients
- 2 cups buttermilk
- 1 ½ cups dill pickle juice
- 1 ½ tablespoons hot sauce optional
- 1 tablespoon kosher salt divided
- 4 pounds bone-in chicken breasts, thighs, or drumsticks
- 2 cups all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon ground black pepper
- cooking oil for frying
Instructions
- In a large bowl, whisk together the buttermilk, pickle juice, hot sauce (if using), and 2 teaspoons of salt.2 cups buttermilk, 1 ½ cups dill pickle juice, 1 ½ tablespoons hot sauce, 1 tablespoon kosher salt
- Add the chicken and mix well to coat each piece. Cover the bowl with plastic wrap and marinate in the refrigerator for 8-12 hours.4 pounds bone-in chicken breasts, thighs, or drumsticks
- When ready to cook, remove the chicken from the refrigerator. Set a wire rack over a baking sheet. Use a colander to drain the chicken and place each piece of marinated chicken onto the rack. Allow the chicken to come to room temperature.
- In a shallow bowl, combine the flour, remaining 1 teaspoon salt, garlic powder, onion powder, paprika, and pepper.2 cups all-purpose flour, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1 teaspoon ground black pepper
- Coat all sides of each piece of chicken in the flour mixture. Transfer breaded chicken back to the wire rack. Repeat the process until all pieces of chicken are breaded. Allow the chicken to rest at room temperature for 30 minutes.
- Heat oil in a deep fryer to 350°F. Working in batches, add chicken pieces to the hot oil. Fry for 12-15 minutes until golden brown, turning once during cooking. The chicken is done when a thermometer inserted into the thickest portion of the meat reads 165°F.cooking oil
- Remove the cooked chicken from the oil and place on a paper towel-lined baking sheet. Repeat the process until all pieces of chicken are cooked. Serve the fried chicken with pickles.
Notes
- Pickle Juice: For 1 ½ cups of dill pickle juice, drain a 16 ounce jar of dill pickles. Keep the drained pickles and serve with the fried chicken.
- Fry Time: Fry thighs and drumsticks for 12 minutes and breasts for 15 minutes. The chicken is done when a thermometer inserted into the thickest portion of the meat reads 165°F.
How to Make Pickle Brined Fried Chicken Step by Step
Mix the Marinade: In a large bowl, whisk together 2 cups of buttermilk, 1½ cups of dill pickle juice, 1½ tablespoons of hot sauce (if using), and 2 teaspoons of kosher salt.
Marinate the Chicken: Add 4 pounds of bone-in chicken breasts, thighs, or drumsticks and mix well to coat each piece. Cover the bowl with plastic wrap and marinate in the refrigerator for 8-12 hours.
Prep the Dredging Station: When ready to cook, remove the chicken from the refrigerator. Set a wire rack over a baking sheet. Use a colander to drain the chicken and place each piece of marinated chicken onto the rack. Allow the chicken to come to room temperature. In a shallow bowl, combine 2 cups of all-purpose flour, the remaining 1 teaspoon salt, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 2 teaspoons of paprika, and 1 teaspoon of black pepper.
Dredge the Chicken: Coat all sides of each piece of chicken in the flour mixture. Transfer the breaded chicken back to the wire rack. Repeat the process until all pieces of chicken are breaded. Allow the chicken to rest at room temperature for 30 minutes.
Fry the Chicken: Heat oil in a deep fryer to 350°F. Working in batches, add chicken pieces to the hot oil. Fry for 12-15 minutes until golden brown, turning once during cooking. The chicken is done when a thermometer inserted into the thickest portion of the meat reads 165°F.cooking oil Remove the cooked chicken from the oil and place on a paper towel-lined baking sheet. Repeat the process until all pieces of chicken are cooked. Serve the fried chicken with pickles.
Please put the correct amount of salt for the marinade. I put 1 tablespoon- or 2 teaspoons as the recipe states for marinade… but the recipe then later says “ add remaining salt to flour “ and I have no remaining salt because it is in the marinade…
Hi Amanda, we’re sorry for the confusion! 1 tablespoon of salt is equal to 3 teaspoons, so you’ll use 2 teaspoons in the marinade and the remaining 1 teaspoon in the flour mixture.
This is the most awful tasting Chicken I have ever tried to eat . Honestly my Dogs refused to eat it , And they are big dogs that never refuse anything .I love fried Chicken it looks good but taste like ruined Chicken left a bad taste that made me sick
I’m so sorry to hear that, Cindy! Pickle brine is definitely an acquired taste!
I made this but substituted the buttermilk with buttermilk ranch dressing. I highly seasoned the chicken and only marinated it for about 45 min on the counter. I used white lilly flour and baking powder. It turned out fantastic!! Will definitely make again. When I he chicken was done I sprinkled chicken bouillon and salt on it. Yummy!!
We’re so happy to hear you loved this recipe, Diana!