Use Pickle Juice To Make The Best Fried Chicken

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When it comes to go-to foods, you really can’t beat what fried chicken has to offer. After all, you don’t need much to make it awesome and even small changes can make the meal unique. Perhaps you have a favorite variety or location where you buy chicken, and, if you are anything like me, you enjoy it regularly.

That is where this unique recipe comes in. If you want to have the juiciest chicken consistently, you need to marinate the chicken breasts for up to 12 hours before you fry. The secret isn’t the time, however, it is the pickle juice you will use as a marinade. It adds just the right flavor and is juicy beyond compare.

All of the details in this unique recipe can be found on The Salty Pot.

At this point, you might be wondering if eating this fried chicken is going to be like chomping into a giant pickle. Don’t worry, the pickle juice will add just the right amount of flavor to the recipe.

The easiest way to make this recipe is to buy a jar of pickles and use the pickle juice. For those that feel especially adventurous, you can also make your own pickles. Take one piece of chicken at a time and shake it in a bag with seasoned flour mix. Make sure the chicken is thoroughly coated so the chicken is crispy on the outside. The pickle juice marinade will keep it juicy on the inside.

Each piece of chicken gets fried for about 7 or 8 minutes. Watch that it doesn’t brown too quickly, and if it does, turn down the heat.

Make this fried chicken for the family and watch it do a disappearing act. Make some extra and freeze it for later. Just thaw it and crisp it up in the oven.

Pickle juice chicken, you won’t be sorry.


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Crispy Pickle Brined Fried Chicken Recipe

Ingredients

  • 1 chicken, cut into pieces (or use separate pieces, like thighs and drumsticks)
  • 2 – 3 c pickle brine
  • 2 – 3 c milk or buttermilk
  • 1 ½ c flour
  • 2 tsp garlic
  • 1 tbsp poultry seasoning
  • 1 tsp smoked paprika
  • ½ tsp regular paprika
  • 1 tbsp lemon pepper
  • 1 tsp onion powder
  • pinch cayenne, or more if you like it spicy
  • Cooking oil enough for 1” in the pan you’re using.

Instructions

  1. Place chicken pieces into a container that is taller than wider. Pour in the pickle juice. An alternative solution is to place the chicken in a sturdy freezer zip lock bag, pour in the pickle juice, and remove all the air in the bag so that the chicken is surrounded by the pickle juice. Marinade for 6 – 12 hours.
  2. Drain the chicken pickle juice from the chicken and place it onto a poultry safe cutting board and season the chicken with pepper.
  3. In a bowl, combine the flour and all other dry seasonings together. Set the buttermilk into a large shallow bowl for dipping.
  4. Dip the chicken pieces into the buttermilk.
  5. Then, dip the chicken pieces into the seasoned flour. Be sure to get all surfaces covered in the seasoning. Let sit for 10 minutes.
  6. After sitting, place the chicken into the oil slowly, and away from your face to prevent splashes. Cook the chicken for approximately 15 minutes altogether, but turning a few times while cooking.
    The internal temperature of the chicken should register 165 degrees internally on a thermometer. (If using your deep fryer, follow the mfg instructions for cooking chicken).
  7. Drain on a paper towel and serve!

Notes

For safety sake, it’s important that when placing the chicken into the frying oil, that you place it slowly, and away from you so that if there are any splashes, the oil will be directed away from you.

If you find the buttermilk is not sticking to the chicken, you can quickly dip the chicken in the flour mixture lightly, then in the buttermilk, and then again into the seasoned flour.

Source: The Salty Pot.

HOW TO KEEP BANANAS FRESH

HOW TO KEEP BANANAS FRESH

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