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.
Servings: 4 yield(s)
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Ingredients
  • 2 lb chicken thighs (boneless + skinless)
  • 1 cup pickle brine
  • 1 tbsp Sriracha
  • 1 cup flour
  • 1 1/2 cup Panko breadcrumbs
  • 1/2 cup regular breadcrumbs
  • 2 tbsp fresh dill (chopped)
  • 2 large eggs
  • 1 tbsp water
  • 1 tbsp Joe Beef BBQ Chicken spice
  • 1 tbsp Kosher salt
  • 1/2 tsp black pepper (freshly ground)
  • 1 cup Garlic + Dill pickles (for garnish)
Instructions
    Mise en Place
  1. Assemble equipment: deep fryer (or large frying pan), medium glass bowl, 3 medium mixing bowls, large baking pan, whisk, measuring cups and spoons. Wash and chop dill, measure and separate all ingredients.
    2. Cooking and Assembly
  2. 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.
  3. Combine eggs and water in a mixing bowl and whisk to combine. Add different breadcrumbs, dill, pepper, and chicken spice to a second bowl and stir to combine. Add flour to a third bowl.
  4. Remove chicken from brine and pat with paper towel to dry. Salt chicken on all sides and allow to sit for 30 minutes.
  5. 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.
  6. 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).
  7. Pat fried chicken with paper towel to remove any excess oil, top with additional pickles, and serve with your favourite sauces.
Recipe Notes

We've used our own Garlic + Dill pickles for this recipe, but you can certainly substitute your pickles of choice. 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 waffles and maple syrup.