Ingredients
4 bone-in chicken thighs or drumsticks
1 1/2 cups dill pickle juice
1/2 cup buttermilk
1 1/2 cups all-purpose flour
1 tsp baking powder
2 tsp paprika
1 tsp garlic powder
1 tsp black pepper
1/2 tsp salt
1/2 tsp granulated garlic
Vegetable oil for frying
Instructions
Combine chicken, pickle juice, and buttermilk in a bowl. Marinate for 30 minutes.
In a separate bowl, mix flour, baking powder, paprika, garlic powder, black pepper, salt, and granulated garlic.
Remove chicken from marinade, let excess drain, then dredge thoroughly in flour mixture, pressing to adhere.
Heat oil in a large skillet to 350°F (175°C). Fry chicken in batches until deep golden brown and crispy (8-10 minutes per side). Let rest 5 minutes before serving.
Notes
Adjust pickle juice saltiness to taste.
Use skin-on chicken for added moisture.
Substitute pickle juice with 3/4 cup plain pickle brine + 1/4 cup white vinegar for non-dill versions.
- Prep Time: 30
- Cook Time: 25
- Category: Quick Chicken
- Method: Frying
- Cuisine: Southern American
- Diet: Non-Vegetarian (no pork/alcohol)
Nutrition
- Serving Size: 1 piece
- Calories: 500
- Sugar: 0g
- Sodium: 8000mg
- Fat: 30g
- Saturated Fat: 8g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 180mg