Pickle Brined Fried Chicken Recipe

4.53 from 36 votes

Try this pickle brined fried chicken for a fun twist on a classic! Marinated in pickle juice and buttermilk, it fries up golden, crispy, and juicy inside. Perfect for a quick family dinner or weekend treat!

Prep Time1

Cook Time15

Marinate Time8

Total Time9 15

Course: Main Course

Cuisine: American

Servings:

Calories: 870kcal

Author: Becky Hardin

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

*For 1½ cups of dill pickle juice, drain a 16-ounce jar of dill pickles. Keep the drained pickles and serve with the fried chicken.

**Use a neutral, high smoke point oil such as peanut, canola, or vegetable oil for the best flavor and crispness.

Tips:

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.

Storage: Store pickle-brined fried chicken in an airtight container in the refrigerator for 3 days.

Nutrition