Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
Spicy Pickle-Brined Fried Chicken
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- Level: Intermediate
- Total: 3 hr (includes brining time)
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1367
- Total Fat
- 114 g
- Saturated Fat
- 15 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 5 g
- Sugar
- 11 g
- Protein
- 37 g
- Cholesterol
- 177 mg
- Sodium
- 2543 mg
This variation on classic fried chicken uses the liquid from a jar of dill pickles, hot sauce, fresh dill and garlic as the brine to give it a kick. Dredge the chicken in a flour mixture flavored with dried dill and garlic before frying. The result is tender, juicy chicken packed with spicy dill pickle flavor. To finish, glaze the crispy chicken with a mixture of honey, butter and hot sauce for an additional punch of sweet heat.
- Level: Intermediate
- Total: 3 hr (includes brining time)
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1367
- Total Fat
- 114 g
- Saturated Fat
- 15 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 5 g
- Sugar
- 11 g
- Protein
- 37 g
- Cholesterol
- 177 mg
- Sodium
- 2543 mg
Ingredients
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Directions
- Combine the pickle juice, 1/2 cup hot sauce, the fresh dill and garlic in a large bowl. Add the chicken, turning to coat. Fully submerge in the brine and refrigerate at least 2 hours and up to 6 hours.
- Meanwhile, whisk the flour, 2 teaspoons each salt and black pepper, the paprika, 2 teaspoons each dried dill and cayenne, the granulated garlic and onion powder in a large bowl. Put the buttermilk in a second large bowl. Stir together 1 teaspoon salt and the remaining 1/4 teaspoon each dried dill and cayenne in a small bowl; set aside.
- Remove the chicken from the brine and pat dry; discard the brine. Dredge each piece in the flour mixture, then dip in the buttermilk, letting the excess drip back into the bowl. Dip in the flour mixture again until well coated. Transfer to a baking sheet.
- Heat about 3/4 inch vegetable oil in a large straight-sided or cast-iron skillet over medium heat until a deep-fry thermometer registers 320 degrees F. Carefully add about half the chicken. (The temperature will drop but will increase again; adjust the heat to maintain a temperature of about 320 degrees F.) Fry the chicken, turning as needed, until deep golden brown, crisp and cooked through, 10 to 15 minutes. Remove to a rack set on a baking sheet. Repeat with the remaining chicken. Sprinkle all over with the spiced salt mixture and transfer to a platter.
- Microwave the butter in a small microwave-safe bowl until melted, about 20 seconds. Stir in the remaining 2 tablespoons hot sauce and the honey until smooth. Drizzle over the chicken. Serve with pickles.
