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Delicious Pickle Juice Brined Fried Chicken with crispy coating and juicy inside.

Pickle Juice Brined Fried Chicken

This crispy and juicy fried chicken recipe uses pickle juice to create a tender, flavorful brine that gives the chicken a crunchy crust and a perfect salty tang.
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Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Brine
  • 1 jar Dill pickle juice Use straight from the jar.
  • 1 lb Chicken thighs (or breasts cut into cutlets) Thighs are preferred for juiciness.
  • 1 cup Buttermilk Optional; adds tang and helps coating adhere.
For the Coating
  • 1 cup All-purpose flour Basic flour for coating.
  • 2 tbsp Cornstarch Optional for extra crispness.
  • 1 tbsp Paprika Adds color and flavor.
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Black pepper
  • 1 pinch Cayenne pepper Adjust to taste for heat.
For Frying
  • 3 cups Neutral oil (peanut, canola, or vegetable) Oil should be enough to fry the chicken halfway.

Method
 

Brine the Chicken
  1. In a bowl or zip bag, combine chicken and pickle juice. Submerge the chicken in the juice and refrigerate for at least 2 hours, preferably 4 to 8 hours.
Prepare the Coating
  1. In a wide bowl, mix flour, cornstarch (if using), paprika, garlic powder, onion powder, salt, pepper, and cayenne.
Dredge the Chicken
  1. Remove chicken from brine, letting excess drip off. Dip into the flour mixture, pressing to coat well.
Fry the Chicken
  1. Heat oil in a heavy pan over medium to medium-high heat. Fry chicken in batches until golden brown and cooked through, about 6-8 minutes per side.
  2. Move fried chicken to a rack or paper towel to drain. Let it rest for a few minutes before serving.

Notes

For best results, do not overcrowd the frying pan. Let coated chicken rest for 10 minutes before frying for better adherence of the crust.