Name: Pickle-Fried Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Chicken thighs - 4 (5 ounce); Dill pickle juice - 2 cups; Vegetable oil for frying, or more as needed - 1 cup; Buttermilk - 1 cup; All-purpose flour - 1 cup; Salt - 1 teaspoon; Ground black pepper - ¾ teaspoon

Ingredients for - Pickle-Fried Chicken

1. Chicken thighs 4 (5 ounce)

2. Dill pickle juice 2 cups

3. Vegetable oil for frying, or more as needed 1 cup

4. Buttermilk 1 cup

5. All-purpose flour 1 cup

6. Salt 1 teaspoon

7. Ground black pepper ¾ teaspoon

How to cook deliciously - Pickle-Fried Chicken

1 . Stage

Place chicken thighs in a resealable plastic bag; cover with pickle juice. Seal and refrigerate for 3 hours.

2 . Stage

Drain pickle juice from thighs. Cover chicken; refrigerate until ready to fry or up to 1 day.

3 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Set a wire rack over a baking sheet.

4 . Stage

Heat 2 inches oil in a Dutch oven over medium-high heat to 350 degrees F (175 degrees C).

5 . Stage

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.

6 . Stage

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.

7 . Stage

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). Pickle Fried Chicken. Allrecipes