PICKLE-BRINED FRIED CHICKEN
Use two cups of juice from a jar of CLAUSSEN Pickles to make this Pickle-Brined Fried Chicken. Brining chicken before cooking it helps it stay moist during the cooking process. Serve Pickle-Brined Fried Chicken with coleslaw and your favorite potato salad.
Provided by My Food and Family
Categories Summer 2019
Time 4h55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Pour pickle juice over chicken in resealable plastic bag. Seal bag. Refrigerate 4 hours to marinate, turning bag occasionally.
- Heat oil to 360°F in Dutch oven on medium heat. Meanwhile, remove chicken from marinade; discard bag and marinade. Pat chicken pieces dry with paper towels.
- Combine remaining ingredients in separate large resealable plastic bag. Add 1 chicken piece; close bag, then shake gently to evenly coat chicken with cornstarch mixture. Remove chicken from bag; shake gently to remove excess cornstarch mixture. Place chicken on baking sheet. Repeat with remaining chicken, 1 piece at a time, placing all pieces in single layer on baking sheet.
- Place 4 similar-sized chicken pieces in hot oil; cook 10 min., adjusting heat as necessary to prevent chicken from becoming too brown. (The oil should be bubbling steadily.)
- Turn chicken pieces; cook additional 4 min. or until done (180°F).
- Remove chicken from oil; drain on wire rack set over rimmed baking sheet, then transfer to separate baking sheet and place in 200°F oven to keep warm until ready to serve. Meanwhile, cook remaining chicken pieces.
Nutrition Facts : Calories 570, Fat 51 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 110 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 28 g
PICKLE-FRIED CHICKEN
Use brine left over from your favorite pickles to add flavor and keep your fried chicken moist.
Provided by Cally
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 3h30m
Yield 4
Number Of Ingredients 7
Steps:
- 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).
- Pour buttermilk and flour into 2 separate bowls. Season flour with salt and pepper. Dredge chicken in buttermilk. Toss in flour. Return to buttermilk and toss in flour a second time. Place chicken on a rack set over a baking sheet.
- Fill Dutch oven with as many thighs as possible without crowding. Cook at 350 degrees F (175 degrees C) until golden brown, 5 to 7 minutes per side. Place thighs on the baking sheet. Repeat until all pieces are fried. Transfer thighs to the oven.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, 5 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with a pinch of salt.
Nutrition Facts : Calories 369.3 calories, Carbohydrate 35 g, Cholesterol 60.8 mg, Fat 16.7 g, Fiber 1.1 g, Protein 18.9 g, SaturatedFat 3.9 g, Sodium 3053.2 mg, Sugar 3 g
PICKLE BRINED FRIED CHICKEN WITH HOT HONEY SAUCE
Provided by Kardea Brown
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Combine the sugar, vinegar, pickling spices, bay leaf, 1/4 cup salt and 2 cups cold water in a large pot and bring to a boil, stirring, until the salt and sugar dissolve. Fill a large bowl halfway with ice. Remove the brine from the heat and pour it over the ice to cool to room temperature. Add the chicken skin-side down, being sure to keep the chicken submerged. If the chicken is not completely covered in brine, add more cold water. Cover the pot and let sit for at least 1 hour at room temperature or refrigerate up to overnight.
- When you're ready to fry the chicken, pour enough oil into a large Dutch oven to reach about a third of the way up the side and deep enough to submerge the chicken. Heat the oil to 350 degrees F. Preheat the oven to 200 degrees F and line 2 rimmed baking sheets with wire racks.
- Remove the chicken from the brine and place in a large bowl with the buttermilk. Put the flour in a large paper bag. Season the flour with the dill, pepper, garlic powder, onion powder, paprika and remaining tablespoon salt. A few pieces at a time, transfer the chicken to the bag with the flour and shake well to coat. Place the coated chicken on the wire rack-lined cookie sheet.
- Fry the chicken in batches until golden brown and the internal temperature measures 165 degrees F, 5 to 6 minutes per side. Remove to another wire rack-lined baking sheet and transfer to the oven while you cook the rest of the chicken. Let cool slightly before serving with the Hot Honey Sauce.
- Stir together the honey, butter, hot sauce, paprika and cayenne in a small saucepot over medium heat. Heat and stir until smooth and all ingredients are combined.
PICKLE-BRINED FRIED CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Drain the juice from the jars of pickles into a baking dish or bowl. Add the chicken and flip to coat. Let brine, refrigerated, for at least 1 hour and up to 4 hours.
- Preheat the oven to 300 degrees F and line a baking sheet with a cooling rack. Fill a Dutch oven halfway with oil. Heat the oil over medium-high heat to 320 degrees F.
- In 3 bowls or baking dishes, set up a breading station. In the first dish, mix the flour with the salt, paprika and pepper. In the second dish, mix the hot sauce, mustard and eggs. Put the cracker crumbs in the third dish.
- Dredge each chicken piece first in the flour mixture, then in the egg mixture, then in the crackers. Place the breaded chicken pieces in the oil a few at a time. Don't overcrowd the pan; the pieces should not be touching in the oil. Fry, turning occasionally, until the chicken is a deep golden brown and fully cooked to 165 degrees F when checked with a thermometer, 5 to 6 minutes per side. Transfer to a baking sheet and place in the oven until ready to serve.
PICKLE BRINE CHICKEN
There aren't a lot of great uses for leftover pickle juice. I did hear recently that some people like to drink this stuff after jogging, which I found to be quite shocking, since I had no idea people still jogged. Like most brined recipes, the payoff is in the texture and moisture content and not necessarily in the taste. Having said that, these did have a nice little twang. So the next time you have nothing left in the pickle jar but the juice, you now know what to do.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 2
Number Of Ingredients 9
Steps:
- Whisk pickle juice, brown sugar, kosher salt, 1 teaspoon black pepper, and 1 pinch cayenne pepper together in a large bowl until sugar dissolves. Submerge chicken breasts in brine, using a plate or bowl to sink the breasts into the brine; refrigerate for 1 to 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken breasts from brine, discard the brine, and dry chicken breasts with paper towels. Brush each breast with olive oil and season each with salt, black pepper, and cayenne pepper.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, tent the plate with aluminum foil, and let chicken rest for 5 minutes.
Nutrition Facts : Calories 351 calories, Carbohydrate 10.9 g, Cholesterol 129.2 mg, Fat 12.2 g, Fiber 0.3 g, Protein 47.3 g, SaturatedFat 2.5 g, Sodium 5451.5 mg, Sugar 6.6 g
PICKLE-BRINED FRIED CHICKEN
Steps:
- Brine:
- Toast mustard and coriander seeds in a dry medium saucepan over medium heat, tossing often, until mustard seeds begin to pop, about 3 minutes. Add vinegar, salt, and sugar and bring to a boil. Reduce heat and simmer, stirring often, until salt and sugar are dissolved, about 4 minutes. Remove from heat; stir in dill and 4 cups water. Let cool.
- Chicken:
- Place chicken and brine in a large resealable plastic bag; chill 3 hours. Remove chicken from brine, scraping off seeds, cover, and chill until ready to fry.
- Fit a large pot with thermometer and pour in oil to measure 2". Heat over medium-high heat until thermometer registers 350°F.
- Meanwhile, place buttermilk in a large bowl. Place flour in another large bowl; season with kosher salt. Working in batches, coat chicken in buttermilk, then dredge in flour, dipping your fingers in buttermilk as you pack flour on to help create moistened, shaggy bits (the makings of a super-crisp crust); transfer to a baking sheet.
- Working in batches and returning oil to 350° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and chicken is cooked through, 6-8 minutes. Transfer to a wire rack set inside a baking sheet.
- Drizzle chicken with honey; sprinkle with sea salt and benne seeds. Serve with hot sauce alongside.
PICKLE-BRINED FRIED CHICKEN SANDWICH
Pointedly low-fuss and remarkably moist, this recipe gets its verve from pickles used two ways: Dill pickle brine seasons and moistens the chicken from the inside-out, while chopped pickles add zip to the coleslaw. Many fried chicken sandwich recipes use breasts, but thighs have more fat, which means they're more flavorful and harder to overcook. The chicken also fries at a lower temperature, so it finishes cooking and its crust crisps at precisely the same time. The buttermilk is key to the crispness here, so avoid any substitutions. Paired with cornstarch, it forms a thick crust that shatters with each bite. This sandwich is best enjoyed immediately, with your favorite hot sauce and a pile of napkins.
Provided by Alexa Weibel
Categories dinner, lunch, poultry, sandwiches, main course
Time 45m
Yield 4 sandwiches
Number Of Ingredients 15
Steps:
- Add the chicken thighs and 1/2 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.
- While the chicken marinates, prepare the pickle mayonnaise: Finely chop 8 dill pickle coins. In a medium bowl, whisk together the mayonnaise, capers and chopped pickles; season generously with salt and pepper. Refrigerate until ready to use.
- When ready to cook the chicken, pour the buttermilk into a wide shallow bowl. In a separate wide shallow bowl, add the flour, cornstarch, onion powder 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, about 5 minutes.
- 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 two 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.
- Melt 1 tablespoon butter in a large, preferably nonstick, skillet over medium. Add 2 buns, split-side down, and cook until warmed and toasted, about 2 minutes. Repeat with remaining butter and buns.
- Make the coleslaw by tossing the cabbage with half of the pickle mayonnaise and season with salt and pepper. Slather the remaining pickle mayonnaise on the bottom of the buns and top with the chicken, red onion, remaining pickles and coleslaw. Serve with hot sauce, if using.
People also searched
More about "pickle brined fried chicken food"
CRISPY PICKLE BRINED FRIED CHICKEN RECIPE | THE SALTY POT
From thesaltypot.com
4.4/5 (36)Total Time 30 minsCategory DINNERCalories 500 per serving
- 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.
PICKLE-BRINED FRIED CHICKEN RECIPE | FOOD & WINE
From foodandwine.com
4/5 (1)Category Chicken
- Whisk together buttermilk, pickle juice, hot sauce, and 2 teaspoons of the salt in a very large bowl or a large pot. Place chicken breasts, thighs, and drumsticks in mixture; cover with plastic wrap, and chill at least 8 hours (or up to 12).
- Set a wire rack inside a rimmed baking sheet. Stir together flour, garlic powder, onion powder, paprika, and remaining 1 1/2 tablespoons salt in a large bowl. Remove a chicken piece from buttermilk brine, letting excess drip back into bowl. Place chicken in flour mixture, and toss well to coat. Transfer breaded chicken to wire rack. Repeat process with remaining chicken. Let stand at room temperature 30 minutes.
- Meanwhile, preheat oven to 200°F; set a clean wire rack inside a rimmed baking sheet and place alongside stove. When chicken is ready to fry, pour oil to a depth of 2 inches in a large Dutch oven, and heat over medium-high until oil reaches 350°F on a thermometer.
- Working in three batches, carefully add four chicken pieces to hot oil; fry until deeply browned and a thermometer inserted into thickest portion of meat (avoiding bone) registers 165°F, about 12 minutes for drumsticks and thighs and 15 minutes for breasts, turning chicken once halfway through cook time. (Adjust heat as needed to maintain oil temperature between 300°F and 320°F.) Remove chicken from oil, and place on the prepared wire rack. Sprinkle all over with salt. Place baking sheet in oven to keep warm while repeating frying process with remaining chicken. Serve fried chicken with pickles.
PICKLE-BRINED FRIED CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
PICKLE JUICE-BRINED FRIED CHICKEN RECIPE | TASTING TABLE
From tastingtable.com
WHY DO PEOPLE BRINE THEIR FRIED CHICKEN IN PICKLE JUICE?
From 10best.com
FOOD NETWORK - HOW TO MAKE KARDEA'S PICKLE BRINED FRIED CHICKEN
From facebook.com
KETO-FRIENDLY PICKLE BRINED FRIED CHICKEN - KETO KARMA
From ketokarma.com
VALERIE BERTINELLI'S PICKLE-BRINED FRIED CHICKEN SANDWICHES
From foodiebadge.com
THE GOOD DISH BUTTERMILK FRIED CHICKEN WITH HOMEMADE PICKLES …
From gooddishtv.com
VALERIE BERTINELLI'S PICKLE-BRINED FRIED CHICKEN SANDWICHES - YOUTUBE
From youtube.com
5-INGREDIENT FRIED CHICKEN SANDWICHES RECIPE - SERIOUS EATS
From seriouseats.com
PICKLE-BRINED CHICKEN RECIPE - FOOD & WINE
From foodandwine.com
PICKLE-BRINED FRIED CHICKEN RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
PICKLE-BRINED OVEN FRIED CHICKEN - LOUISIANA FISH FRY
From louisianafishfry.com
PICKLE BRINE CHICKEN (EASY TO MAKE!) - THE ENDLESS MEAL®
From theendlessmeal.com
PICKLE BRINE FRIED CHICKEN SANDWICH - PEARL AND JOHNNY
From pearlandjohnny.com
HOW TO MAKE THE PICKLE-BRINED FRIED CHICKEN RECIPE FROM TERRINE
From latimes.com
PICKLE BRINED FRIED CHICKEN SANDWICHES | PICKLE RECIPES | MT OLIVE …
From mtolivepickles.com
BRINED FRIED CHICKEN | SECRET TO PERFECT FRIED CHICKEN - LIFE'S …
From lifesambrosia.com
BRINE FOR SMOKING CHICKEN LEGS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PICKLE BRINED FRIED CHICKEN - DESOCIO IN THE KITCHEN
From desociointhekitchen.com
PICKLE BRINED KETO FRIED CHICKEN - CHEEKYKITCHEN
From cheekykitchen.com
PICKLE BRINED FRIED CHICKEN - EASY CHICKEN RECIPES
From easychickenrecipes.com
PICKLE BRINED FRIED CHICKEN - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PICKLE-BRINED FRIED CHICKEN (OR, HOW TO EAT CHICK-FIL-A IN CANADA ...
From foodretro.com
PICKLED-BRINED OVEN FRIED CHICKEN | FOOD TOWN
From yourfoodtown.com
PICKLE BRINED FRIED CHICKEN SANDWICH - POULTRY & CHICKEN RECIPES
From lakegenevacountrymeats.com
PICKLE-BRINED AIR-FRIED CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
KARDEA BROWN'S PICKLE BRINED FRIED CHICKEN WITH HOT HONEY
From youtube.com
PICKLE-BRINED FRIED CHICKEN FINGERS - THE EAT MORE FOOD PROJECT
From eatmorefoodproject.com
CRISPY PICKLE-BRINED FRIED CHICKEN – TIM'S FOOD OBSESSION
From timsfoodobsession.com
PICKLE BRINED FRIED CHICKEN - WIDE OPEN EATS
From wideopeneats.com
PICKLE BRINED FRIED CHICKEN WAFFLE SANDWICHES - THE REAL DILL®
From therealdill.com
DELICIOUS PICKLE BRINE CHICKEN RECIPE - SCRAMBLED CHEFS
From scrambledchefs.com
PICKLE BRINED FRIED CHICKEN WITH COMEBACK SAUCE
From saturdayswithfrank.com
PICKLE BRINED BAKED CHICKEN THIGHS - CREATE THE MOST AMAZING …
From recipeshappy.com
PICKLE BRINED SPICY FRIED CHICKEN - TASTY KITCHEN
From tastykitchen.com
PICKLE-BRINED KETO FRIED CHICKEN • THE WICKED NOODLE
From thewickednoodle.com
TERRINE'S PICKLE-BRINED FRIED CHICKEN RECIPE - LOS ANGELES TIMES
From latimes.com
PICKLE BRINED FRIED CHICKEN | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
PICKLE-BRINED FRIED CHICKEN WITH SPICY WHIPPED HONEY …
From gordonramsay.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love