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Delicious Pickle Brined Crispy Chicken served with dill pickles and special sauce.

Pickle Brined Crispy Chicken

A delightful fried chicken recipe that stays juicy and crispy with a unique pickle juice brine, perfect for gatherings and sandwiches.
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Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 4 pieces
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the chicken
  • 4 pieces Chicken thighs (or drumsticks or breasts) Thighs are preferred for juiciness; if using breasts, cut them into cutlets or tenders.
  • 1 cup Pickle juice Preferably from dill pickles, avoid sweet pickle juice.
For the dredging mixture
  • 1 cup All-purpose flour Mix in cornstarch for extra crunch if desired.
  • 2 large Eggs (or buttermilk) Either helps the flour stick, but buttermilk adds richness.
  • 1 teaspoon Salt Adjust seasoning based on pickle juice brine.
  • 1 teaspoon Black pepper
  • 1 teaspoon Garlic powder
  • 1 teaspoon Paprika
  • 1/4 teaspoon Cayenne pepper Optional for heat.
  • for frying Vegetable, canola, or peanut oil Use oil suitable for frying.

Method
 

Brining
  1. Pour pickle juice over the chicken in a bowl or zip bag.
  2. Refrigerate for 2 to 4 hours, or up to 12 hours for larger pieces.
Preparation
  1. Pat chicken dry to ensure the coating adheres.
  2. In one bowl, combine flour and spices. In another bowl, beat the eggs or buttermilk.
Dredging
  1. Double dip the chicken: coat in flour, then egg, then flour again, pressing flour on to hold.
  2. Let the coated chicken rest for 10 minutes on a rack or plate.
Frying
  1. Heat oil in a pan until hot enough to sizzle, about 350°F.
  2. Fry chicken in batches, avoiding crowding the pan to maintain oil temperature.

Notes

To keep leftovers crispy, reheat on a wire rack in the oven at 400°F for 10-15 minutes. If frying isn’t preferred, consider a baked version instead.