pickle fried chicken
Are you ready to take your fried chicken game to the next level? I’m excited to share my Pickle Fried Chicken recipe with you! This dish is packed with tangy flavour from dill pickles and has a crispy coating that will make your taste buds dance. Let’s dive in and whip up some deliciousness together!
Simple Ingredients for Appetizing Pickle Fried Chicken
Get ready to fry up something amazing! To make pickle Fried Chicken, we’ll be using a perfect blend of simple ingredients that not only add tons of flavor but also keep the chicken juicy and tender. This recipe is all about bringing that pickle tang to your fried chicken, and you’re going to love it!
Here’s what you’ll need:
- 4 chicken thighs (about 5 ounces each): you can also use drumsticks or breasts if you prefer! The thighs just have a bit more flavor and moisture.
- 2 cups dill pickle juice: This is the star of the show! It’s what’ll add that delicious tangy flavor. Feel free to use any pickle juice you have on hand—it could even be leftover from your favorite jar!
- 1 cup buttermilk: This helps to tenderize the chicken and gives it a rich taste. If you don’t have buttermilk, you can make a fast substitute by mixing 1 cup of regular milk with a tablespoon of vinegar or lemon juice.
- 1 cup all-purpose flour: For that crispy coating! You can mix in some cornstarch if you want an extra crunchy texture.
- 1 teaspoon salt: This enhances all the other flavors.
- ¾ teaspoon ground black pepper: A little kick to keep things interesting!
- 1 cup vegetable oil for frying (or more as needed): You’ll need this for frying the chicken. You can use any oil with a high smoke point, like canola or peanut oil.
That’s it! These simple ingredients work together to create a mouthwatering dish that’ll have everyone asking for seconds.Are you excited? I know I am! Let’s get cooking!
Step-by-Step Instructions for Perfect Pickle Fried Chicken
Let’s bring this Pickle Fried Chicken to life! Follow these easy steps to make your kitchen smell amazing and create a dish that everyone will love!
- Marinate the Chicken: Start by placing the chicken thighs in a large resealable plastic bag. Pour in the dill pickle juice until the chicken is fully covered. Seal the bag tight and refrigerate for about 3 hours. This is were the magic happens—those pickles will infuse the chicken with flavor!
- Prepare for Frying: After the marinating is done, remove the chicken from the bag and drain the pickle juice. pat the chicken dry with paper towels. This helps the coating stick better!
- Get That Buttermilk Ready: Pour the buttermilk into a bowl. In another bowl, combine the flour, salt, and pepper. Give it a little whisk to mix everything up!
- Dredge the Chicken: Dip each piece of chicken in the buttermilk, allowing any excess to drip off. Then, toss it in the flour mixture, making sure it’s well coated. For extra crunch,repeat this process—back to the buttermilk and again in the flour!
- Heat the Oil: In a Dutch oven,heat up the vegetable oil over medium-high heat until it reaches 350°F (175°C). You’ll want enough oil to immerse the chicken about 2 inches deep.
- Fry Those Thighs: Carefully add the chicken to the hot oil, cooking in batches so you don’t overcrowd the pot. Fry each piece for about 5 to 7 minutes on each side or until they’re golden brown. Use tongs to flip them!
- Check for Doneness: Once fried, transfer the chicken to a wire rack over a baking sheet. You can pop them in a preheated oven at 350°F (175°C) for an additional 5 to 8 minutes. This ensures they’re cooked thru and juicy inside!
And voilà! You’ve just made some drool-worthy Pickle Fried Chicken!
Serving and Storage Information for Pickle Fried Chicken
Once you’ve got your delicious Pickle Fried Chicken ready, it’s time to enjoy! This dish is perfect for sharing with family and friends, and here’s how to make the most of it:
- Serving Suggestions: Serve your fried chicken hot with your favorite sides! Think crispy fries, coleslaw, or a fresh garden salad. Don’t forget to drizzle a bit of extra pickle juice or your favorite hot sauce on top for an extra zing!
- Storage Tips: If you have leftovers (which I doubt but just in case), allow the chicken to cool completely. Store any uneaten pieces in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. Just remember, the longer they sit, the less crispy they’ll be.
- Reheating: To bring back that crunchy goodness, reheat the chicken in the oven at 375°F (190°C) for about 10-15 minutes. This helps to crisp the coating again without drying out the meat.
So, gather your loved ones, serve up your delicious creation, and dig in! You’re going to love every crispy, tangy bite! Enjoy!
Helpful Tips and Troubleshooting for Perfect Pickle Fried Chicken
Making Pickle Fried Chicken can be a fun adventure, but sometimes things don’t go as planned. No worries! I’ve got some tips and tricks to help you navigate any hiccups along the way! Here are a few notes to ensure your chicken turns out perfectly every time:
- Marinating Time: For the best flavor, let your chicken soak in the dill pickle juice for at least 3 hours. If you have more time, try to leave it overnight in the fridge.This will allow the flavors to penetrate deeper into the meat!
- Oil Temperature: A common mistake is not heating the oil enough. Make sure it reaches 350°F (175°C) before frying the chicken. If the oil isn’t hot enough, your chicken might turn out greasy rather of crispy. You can check the temperature using a kitchen thermometer, or carefully drop a small piece of bread into the oil; if it bubbles and browns in about a minute, the oil is ready!
- Avoid Crowding the Pan: fry the chicken in small batches. If you add too many pieces at once, it will lower the oil temperature and result in soggy chicken. Keep your pieces spaced out so they can cook evenly!
- breading Tips: For an extra crispy coating, try double-dredging your chicken. After the first round of coating in buttermilk and flour, dip the chicken back into the buttermilk and then into the flour once more. This creates an amazing crunchy crust!
- Check for doneness: Use an instant-read thermometer to check if your chicken is fully cooked. It should reach an internal temperature of at least 165°F (74°C). If it’s still pink inside, just pop it back in the oven for a few more minutes until it’s safe to eat.
- storage Solutions: If you have leftovers, make sure to store them in an airtight container in the fridge for up to 3 days. When reheating, do it in the oven to regain that crispy texture instead of the microwave, which can make it soggy.
With these simple tips, you’ll be a Pickle Fried Chicken pro in no time! Cooking should be enjoyable, so don’t stress if things aren’t perfect—just keep trying, and soon enough you’ll be serving up delicious, crispy chicken that everyone loves! Happy cooking!