Pickle-Fried Chicken

Use brine left over from your favorite pickles to add flavor and keep your fried chicken moist.

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.

Per Serving: 369 calories; protein 18.9g; carbohydrates 35g; fat 16.7g; cholesterol 60.8mg; sodium 3053.2mg.

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