Pickle-Brined Fried Chicken

Get ready to elevate your fried chicken game with this mouthwatering pickle brined fried chicken recipe! By brining juicy chicken pieces in our tangy dill pickle brine, you’ll infuse them with incredible flavor and tenderness, resulting in a perfectly crispy exterior and succulent interior. This recipe combines the best of both worlds: the zesty kick of dill pickles and the satisfying crunch of golden-fried chicken. Whether you’re serving it up for a casual family dinner or a lively gathering with friends, this dish is sure to impress and leave everyone craving more!

Spice Mix

2 T paprika
1 1/2 T black pepper
2 t garlic powder
2 t dried oregano
3/4 t cayenne pepper

Brine
1 cup SuckerPunch Classic Dill Pickle brine, strained to remove spices and solids
1 large egg
1 tablespoon kosher salt

To Finish
3 - 3 1/2 lbs skin-on chicken pieces
1 1/2 cups all purpose flour
1/2 cup cornstarch
1 tsp baking powder
5 cups shortening or frying oil

Combine all spices in a small bowl and mix together until completely combined.

Measure 2 tablespoons of the spice mixture into a large bowl and mix it with the pickle brine, egg, salt.

Add the chicken pieces to the large bowl, and toss to combine.

Refrigerate for at least four hours, tossing occasionally to brine the chicken evenly.

In another large bowl, mix together the flour, cornstarch, baking powder, 2 teaspoons kosher salt, and the rest of the spice mixture.

Preheat the oven to 350 degrees F.

Remove the chicken from the brine one piece at a time, shaking off the excess brine, dropping it into the flour mixture, and tossing to coat. Press the flour mixture into the chicken with your hands to help it stick.

Heat the fryer oil or shortening to 425 degrees F in a large pot on the stovetop, ensuring your pot has the correct depth to completely cover the chicken while frying without spilling the hot oil.

Shake each piece of chicken to remove any extra flour. Carefully add to the fryer one piece at a time, ensuring the oil doesn’t splash. The oil should drop to about 300 degrees, you’ll want to adjust your heat so it stays there. Fry until golden brown on the oil side, about 6 minutes, then carefully flip the chicken and fry for another 4.

Transfer your fried chicken to a clean baking rack with a clean sheet tray underneath it, and transfer the tray to the oven. Bake for 5 - 10 minutes, checking each piece for doneness with an instant-read thermometer. The thickest part of the breast should be 150 degrees, and the thigh and drumsticks should be 165 degrees.

Transfer to a plate lined with a paper towel, sprinkle with a little more salt, and serve immediately.