This recipe is for about 1 pound of chicken. Double as needed.
4 boneless, skinless chicken thighs
1/2 cup pickle brine
1 cup buttermilk
Dash of Hot Sauce (I use Frank’s)
1 cup all-purpose flour
1/3 cup cornstarch
1 tsp cayenne pepper
1 tsp Kosher salt
1 tsp black pepper
Vegetable oil or other neutral oil, for frying (4 to 6 cups)
Add the chicken thighs and cup pickle brine to a resealable plastic bag and refrigerate at least 1 hour or up to 24 hours, turning the bag occasionally to marinate evenly.
When ready to cook the chicken, pour the buttermilk into a wide shallow bowl. In a separate wide shallow bowl, add the flour, cornstarch, cayenne pepper and 1 tablespoon each salt and pepper; whisk to combine.
In a large Dutch oven or deep cast-iron skillet, add 2 inches of oil and, over medium-high, heat to 325 degrees,
Working with one piece at a time, remove the chicken from the brine, transfer to the buttermilk and turn to coat. Lift chicken from the buttermilk, allowing the excess liquid to drip off, then add it to the flour mixture and turn to coat, patting extra flour mixture on top to ensure the chicken is well coated on all surfaces. Transfer to a plate and repeat with the remaining chicken.
Working in 4 batches, add the chicken to the hot oil and cook, turning every 1 to 2 minutes, until crust is deep golden and chicken is cooked through, about 6 minutes total. Transfer to a paper towel-lined plate to cool and season with salt and pepper. (An instant-read thermometer inserted into the center of the thickest part of the thigh should read at least 165 degrees.) Repeat with the remaining chicken, adjusting the heat to ensure that the oil maintains a temperature of 325 degrees
What kind of pickle juice? I’ve only ever used kosher dill.
No Buttermilk? Use 1 cup milk add 1 tbsp lemon juice stir and let sit for 10 minutes
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