Fried Pickle Chicken
Collaborations are always a fun thing to participate in. This one, hosted by Jim of Jim’s Kitsch Kitchen is all about the pickle! Just search #feelingpicklish to find the other great contributions to this collab!
Things to know:
What is pickle fried chicken?
Boneless, skinless chicken thighs are marinated in jarred dill pickle juice and then fried with a light and crispy coating. Tossed in a sweet, dill pickle sauce with sliced pickles, Fried Dill Pickle Chicken is about as pickley as anything can get!
Why add pickle juice to fried chicken?
So what’s the big deal about using pickle brine for chicken? Here’s the science behind why this simple recipe produces such incredible results:
Tenderization: The acidity in pickle juice breaks down tough protein fibers, making your chicken unbelievably tender. This works especially well for chicken breast, which can dry out during cooking.
Moisture Retention: The salt in the brine helps the chicken hold onto moisture during frying, so you end up with juicy meat under that crispy crust.
Built-In Seasoning: When you use quality pickle juice from SuckerPunch Classic Dill Pickles, half your seasoning work is already done.
How long should I let my chicken sit in pickle juice?
Marinate in the fridge for at least 2 hours and up to 24 hours.
What kind of pickles are best for pickle chicken?
I like to use dill pickles because I like the flavor of the pickle brine the best. The extra pickle juice is used in the recipe. You don’t want to use sweet relish or bread and butter pickles here.
What restaurants soaks their chicken in pickle juice?
Chick-fil-A reportedly uses pickle juice to make their fillets tender and juicy. Since it’s high in sodium, it acts similar to a classic salt water brine.
Is pickle brine just vinegar?
Pickle Brine:This refers to the liquid solution used to preserve pickles. It is a mixture of water, vinegar, salt, and sometimes sugar or other spices.
Ingredients
2/3 cup extra-virgin olive oil
1/2 cup pickle juice
4 T dijon mustard
1/2 cup freshly chopped dill, plus more for serving
6 cloves garlic, minced
Pinch crushed red pepper flakes
8 bone-in skin-on chicken thighs
1/2 cup pickle chips, for serving
2 eggs
1 cup milk
salt and pepper, to taste
1 t garlic powder
1 t seasoned salt (we used Green Chile Smokehouse’s Green Chile Rub and Seasoning)
1 cup all-purpose flour
1. On chicken eve, in a large bowl, whisk together ⅓ cup olive oil, pickle juice, dijon, dill, garlic, and crushed red pepper flakes. Dump marinade into a large ziplock bag. Add chicken thighs and toss to combine. Marinate overnight.
2. On chicken day, in a shallow bowl, beat the eggs with the milk, and stir in the salt, pepper and garlic powder. Soak the chicken in the milk mixture for 5 to 10 minutes.
3. Combine the flour and seasoned salt (if using) in a large zip-top plastic bag. Add the chicken pieces, a few at a time, and shake to coat completely in the flour. Shake off any excess and set the chicken aside on a rack to dry while the oil heats. (For extra crispy chicken, you can double-dredge the chicken by dipping it back in the milk mixture and then in the flour mixture again before frying. That is what we did in the video)
4. Fry the chicken in a deep fat fryer for about 10 minutes a batch, or when the chicken thighs reach 165F internal.
5. Place the fired chicken on a rack over a backing sheet and allow to rest/cool for about 10 minutes.
6. Serve with pickle chips and fresh dill. ENJOY!
Equipment used:
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