If you love tangy dill pickles as much as I do, you have to try my pickle brined fried chicken! I marinate tender pieces of bone-in chicken in a buttermilk and pickle juice chicken brine to create a flavorful meal. My pickle juice chicken marinade adds a bright, salty, and tangy flavor to every bite that pairs perfectly with the juicy chicken pieces and crispy seasoned crust. This pickle fried chicken is simple to make and totally crave-worthy!
Top Reader Review
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!!
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Fried Chicken Marinated in Pickle Juice
Buttermilk fried chicken is my jam, but this chicken marinated in pickle juice is next-level delicious. Real pickle juice mixed with tangy buttermilk as a brine tenderizes the meat while also infusing it with zesty flavor. It’s a popular trick used by restaurants like Chick-fil-A to make juicy, flavorful fried chicken.
I season the breading with garlic, onion, and paprika to further enhance the pickle-y flavor, and it’s so good! This pickle brined fried chicken is golden and crisp on the outside while staying moist inside–just what I want from a fried chicken recipe.
Craving wings? Check out my dill pickle chicken wings! Same great pickle flavor, made for game day!
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The Best Pickle Juice for Brining Chicken
After testing this recipe with several pickle brands, I found that dill pickles with vinegar listed as the first ingredient (like Claussen or Grillo’s) give the best balance of flavor and tenderness. Brands with calcium chloride or less vinegar made the chicken slightly tougher. That’s why I always recommend using a tangy, vinegar-based pickle brine for the most tender fried chicken.
Pickle Brined Fried Chicken Recipe
Equipment
- Baking Sheet
- Wire Cooling Rack
- Deep Fryer or Dutch Oven
- Deep Fry Oil Thermometer
Ingredients
- 2 cups buttermilk
- 1½ cups dill pickle juice (from a jar of pickles*)
- 1½ tablespoons hot sauce (optional)
- 3 teaspoons 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 ground paprika
- 1 teaspoon ground black pepper
- cooking oil (for frying**)
Instructions
- In a large bowl, whisk the buttermilk, dill pickle juice, hot sauce (if using), and 2 teaspoons of the kosher salt together.2 cups buttermilk, 1½ cups dill pickle juice, 1½ tablespoons hot sauce, 3 teaspoons kosher salt
- Add the chicken pieces and mix well to coat. 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 for about 20-30 minutes.
- Meanwhile, in a shallow bowl, combine the flour, the remaining 1 teaspoon of the kosher salt, garlic powder, onion powder, paprika, and black pepper.2 cups all-purpose flour, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons ground paprika, 1 teaspoon ground black pepper
- Coat each piece of chicken in the flour mixture. Transfer the breaded chicken pieces back to the wire rack, and allow the breaded chicken to rest at room temperature for 30 minutes.
- Towards the end of the rest time, heat the cooking oil in a deep fryer or Dutch oven to 350°F. Working in batches, add the breaded chicken pieces to the hot oil and fry until golden brown, about 12-15 minutes, 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 pieces from the oil and drain them on a paper towel-lined baking sheet. Repeat the process until all pieces of chicken are cooked.
Notes
- Don’t brine longer than 12 hours, or the chicken can get too salty or mushy.
- For an extra crispy crust, dip the flour-coated chicken back into the brine, then dredge again in flour before frying.
- Keep the oil between 325°F and 350°F while frying. If it drops too low, the coating absorbs oil and gets greasy; too high, and the crust burns before the chicken cooks through.
- 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.
- Before serving, transfer the fried chicken to a paper towel-lined plate to get rid of any excess oil.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Pickle Juice Chicken Marinade
Using a pickle juice marinade is a simple way to take your fried chicken from good to next-level. The acidity in the pickle juice works like a tenderizer, breaking down the proteins in the chicken so each bite stays juicy and flavorful. Combined with buttermilk, it not only tenderizes but also helps the breading stick perfectly for an ultra-crispy crust.
This buttermilk and pickle juice chicken brine is incredibly easy–just pickle juice, buttermilk, and a touch of kosher salt. The hot sauce is optional but adds a subtle kick that pairs beautifully with the tangy pickle flavor. Using real pickle juice gives the chicken a bright, zesty taste you just can’t replicate with store-bought marinades, making this method both flavorful and effortless.
How to Make Pickle Brined Fried Chicken Step by Step
Prep Gather up everything you need to make this dill pickle brined chicken. This will help the recipe go more smoothly. Drain the juice from a jar of pickles into a large bowl. Set the pickles aside to serve with the finished chicken.
Mix the Brine: 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.
Brine the Chicken: Add 4 pounds of bone-in chicken breasts, thighs, or drumsticks to the marinade and mix well to coat each piece. Cover the bowl with plastic wrap and marinate in the refrigerator for 8-12 hours. Don’t brine for more than 12 hours, or the chicken may turn out mushy.
Mix the Breading: When ready to cook, remove the chicken from the refrigerator and set a wire rack over a baking sheet. Use a colander to drain the chicken and place each piece onto the rack. Allow the chicken to come to room temperature for 20-30 minutes. Meanwhile, in a shallow bowl, combine 2 cups of all-purpose flour, the remaining 1 teaspoon of kosher salt, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 2 teaspoons of ground paprika, and 1 teaspoon of ground black pepper.
Coat the Chicken: Coat all sides of each piece of chicken in the flour mixture. Transfer the breaded chicken pieces back to the wire rack, and allow to rest at room temperature for 30 minutes. Optionally, you can dip the coated chicken back into the buttermilk brine and flour a second time for an extra-crispy coating.
Fry the Chicken: Heat the cooking oil in a deep fryer or Dutch oven to 350°F. Working in batches, add the pickle marinated chicken pieces to the hot oil and fry until golden brown (about 12-15 minutes), turning once during cooking. Only fry a few pieces at a time to ensure the oil stays hot and the chicken cooks evenly. The chicken is done when a thermometer inserted into the thickest portion of the meat reads 165°F. Remove the cooked chicken pieces from the oil and place them on a paper towel-lined baking sheet to drain. Repeat the process until all pieces of chicken are cooked.
How to Store, Freeze, 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.
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