INGREDIENTS
- 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.
INSTRUCTIONS
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- 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.
- Drain the chicken pickle juice from the chicken and place it onto a poultry safe cutting board and season the chicken with pepper.
- In a bowl, combine the flour and all other dry seasonings together. Set the buttermilk into a large shallow bowl for dipping.
- Dip the chicken pieces into the buttermilk.
- 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.
- 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). - Drain on a paper towel and serve!