Recipes
Pickle Brine Buttermilk Fried Chicken
The foundation of any Chicken on a Biscuit worth its salt, this spin on a classic takes it up a notch with a pickle brine marinade.
By: Ben @mushypeaz
Pickle brine
Chicken thighs
1 cup flour
1 tbsp baking powder
Maldon salt
Pepper
Buttermilk (enough to coat your chicken)
Instructions
Active Time: 30 minutes
Full Time: 1.5 hours
Serves 4
1
Pour pickle brine over chicken thighs to cover. Marinade for at least 1 hour, or overnight in the fridge.
2
Pat chicken dry and dredge in buttermilk.
3
In a bowl, mix flour, baking powder, salt, and pepper. Transfer chicken thighs and thoroughly coat.
4
Fill a deep pot with 1-2 inches of Sizzle. Heat to 375 degrees F.
5
Add chicken, turning periodically, maintaining an oil temp of 330 degrees F until you reach an internal temperature of 165 degrees F is reached in the chicken.
6
Transfer to a cooling rack and lightly salt.
