Pickle-Fried Chicken Recipe

Recipesfull introduces to you: Chicken Recipes. (Pickle-Fried Chicken Recipe). Use brine left over from your favorite pickles to add flavor and keep your fried chicken moist.

Brief

Prep 15 mins

Cook: 15 mins

Additional: 3hrs

Total: 3hrs30 mins

Servings: 4

Yield: 4 chicken thighs

Pickle-Fried Chicken Recipe

Ingredients

4 thigh

bone removeds chicken thighs

2 cups dill pickle juice

1 cup vegetable oil for frying

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon salt

¾ teaspoon ground black pepper

Dinner

Directions

Step 1

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

Step 2

Drain pickle juice from thighs. Cover chicken; refrigerate until ready to fry.

Step 3

Preheat oven to 350 degrees F (175 degrees C).

Step 4

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

Step 5

Pour buttermilk and flour into 2 separate bowls. Season flour with salt and pepper. Dredge chicken in buttermilk. Toss in flour. Return to buttermilk and toss in flour a second time. Place chicken on a rack set over a baking sheet.

Step 6

Fill Dutch oven with as many thighs as possible without crowding. Cook at 350 degrees F (175 degrees C) until golden brown 5 to 7 minutes per side. Place thighs on the baking sheet. Repeat until all pieces are fried. Transfer thighs to the oven.

Step 7

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). Season with a pinch of salt.

Nutritional Information

Pickle-Fried Chicken Recipe

Servings Per Recipe:4

Calories: 369.3

% Daily Value *

Protein: 18.9g 38%

Carbohydrates: 35g 11%

Dietary Fiber: 1.1g 5%

Sugars: 3g

Fat: 16.7g 26%

Saturated Fat: 3.9g 19%

Cholesterol: 60.8mg 20%

Vitamin A Iu: 76.7IU 2%

Niacin Equivalents: 9.1mg 70%

Vitamin B6: 0.2mg 12%

Vitamin C: 0.7mg 1%

Folate: 72.2mcg 18%

Calcium: 89.1mg 9%

Iron: 2.5mg 14%

Magnesium: 27.6mg 10%

Potassium: 251.5mg 7%

Sodium: 3053.2mg 122%

Thiamin: 0.3mg 34%

Calories From Fat: 150.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.