Pickle-Fried Chicken Will Be Your New Favorite Way to Make Chicken


Ingredients :

24 chicken thighs

12 cups dill pickle juice

vegetable oil for frying

6 cups buttermilk

6 cups all-purpose flour

2 tablespoons salt

1 tablespoon and 1-1/2 teaspoons ground black pepper

Directions :

Place chicken thighs in a resealable plastic bag; cover with pickle juice. Seal and refrigerate for 3 hours.

Drain pickle juice from thighs. Cover chicken; refrigerate until ready to fry.

Preheat oven to 350 degrees F (175 degrees C).

Heat 2 inches oil in a Dutch oven over medium-high heat to 350 degrees F (175 degrees C).

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