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Pickle Fried Chicken


  • 1 chicken, cut into pieces (or use separate pieces, like thighs and drumsticks)
  • 2 – 3 c pickle brine
  • 2 – 3 c milk or buttermilk
  • 1 ½ c flour
  • 2 tsp garlic
  • 1 tbsp poultry seasoning
  • 1 tsp smoked paprika
  • ½ tsp regular paprika
  • 1 tbsp lemon pepper
  • 1 tsp onion powder
  • pinch cayenne, or more if you like it spicy
  • Cooking oil enough for 1” in the pan you’re using.


    1. Place chicken pieces into a container that is taller than wider. Pour in the pickle juice. An alternative solution is to place the chicken in a sturdy freezer zip lock bag, pour in the pickle juice, and remove all the air in the bag so that the chicken is surrounded by the pickle juice. Marinade for 6 – 12 hours.
    2. Drain the chicken pickle juice from the chicken and place it onto a poultry safe cutting board and season the chicken with pepper.
    3. In a bowl, combine the flour and all other dry seasonings together. Set the buttermilk into a large shallow bowl for dipping.
    4. Dip the chicken pieces into the buttermilk.
    5. Then, dip the chicken pieces into the seasoned flour. Be sure to get all surfaces covered in the seasoning. Let sit for 10 minutes.

Meanwhile, Preheat oil in a deep cast iron pan with high sides. The oil should read 350 on a thermometer when ready to start cooking.

  1. After sitting, place the chicken into the oil slowly, and away from your face to prevent splashes. Cook the chicken for approximately 15 minutes altogether, but turning a few times while cooking.
    The internal temperature of the chicken should register 165 degrees internally on a thermometer. (If using your deep fryer, follow the mfg instructions for cooking chicken).
  2. Drain on a paper towel and serve!