Pickle Brine Fried Chicken

I’ve only recently started to brine my chicken prior to frying. I’m happy to say that the results have been impressive! This Pickle Brine Fried Chicken highlights the impact that a quick and simple brine will have on your dish, yielding an incredibly moist and flavourful chicken with a delicious, crispy coating. As a result, this recipe has quickly become a family favourite.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 6

Course: Main Course

Cuisine: Global

Calories: 412

Ingredients Equipment Method Notes

Ingredients

2 lbs chicken thighs boneless + skinless
1 cup pickle brine
1 tbsp Sriracha
1 cup flour
1 1/2 cups Panko breadcrumbs
1/2 cup Italian breadcrumbs
2 tbsp fresh dill chopped
2 large eggs
1 tbsp water
1 tbsp BBQ chicken spice
1 tsp Kosher salt
1/2 tsp black pepper freshly ground
1 cup dill pickles for garnish

Equipment

deep fryer (or large frying pan)
medium glass bowl
whisk
medium mixing bowls (3)
large baking sheet
parchment paper
tongs
measuring cups and spoons

Method

Mise en Place

Assemble equipment. Trim and chop dill, measure and separate all ingredients.

Bring it Together

Add Sriracha and pickle brine to a medium glass mixing bowl and whisk to combine. Add chicken thighs, cover, and refrigerate for a minimum of three hours.
Create a dredging station by combining eggs and water in a mixing bowl and whisking to combine; adding breadcrumbs, dill, salt, pepper, and chicken spice to a second bowl and stirring to combine; and adding add flour to a third bowl.
Remove chicken from brine and pat with paper towel to dry.
Prepare coating by first dredging the chicken in flour, then adding to egg wash, and finally coating with breadcrumbs. Set coated chicken on a parchment-lined baking sheet until ready for use.
Heat a deep fryer to 375 degrees F. When temperature is reached, placed breaded chicken in the basket and fry for 3-4 minutes until fully cooked. Complete with remaining chicken (you will likely need 2 or more batches).
Pat fried chicken with paper towel to remove any excess oil, top with additional pickles, and serve with your favourite sauces and sides.

Notes

We’ve used our own Garlic + Dill pickles for this recipe, but you can certainly substitute your pickles of choice.
For an even healthier option the chicken can be baked instead of deep fried. Cook at 400 degrees F for 25-30 minutes (flipping half way through).
Actual cooking time will vary depending on both the heat of your fryer and size of the chicken thighs. Be sure that pieces are cooked fully.
This recipe pairs perfectly with our Zesty Dill BBQ Sauce, and is great when combined with Belgian waffles and maple syrup.

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Pickle Brine Fried Chicken