Wednesday, September 14, 2016

Pickle-brined Fried Chicken

This is from Bon Appetite, September 2014


Who would of thunk it, but pickle- brine really adds to the fried chicken experience.  This recipe also uses boneless, skinless thighs, so easy to eat!  Don't worry if the name is a tad off-putting....this is really tasty chicken.


2 Tbsp mustard seeds

1.5 tsp coriander seeds

1 cup apple cider vinigar

2/3 cup kosher salt

1/3 cup sugar

1/4 cup chopped fresh dill


8 skinless boneless chicken thighs (3lb) halved

2 cups buttermilk

2 cups all purpose flour (I use spelt flour instead)

Old bay seasoning

salt, honey


for the brine: toast the mustard and coriander seeds in dry sauce pan over med heat until mustard seeds begin to pop (about 3 min)  add vinegar salt and sugar and bring to boil,  reduce heat and simmer about 5 min (they say it should all dissolve- it doesn't)  remove from heat, stir in dill and 4 cups cold water.  let coolin-the-brine

place chicken and brine in a bag and chill 3 hours.  remove chicken and scrap off any seeds (there will be lots)

fried-chixheat 3-4 inches of oil to 350.  while that warms up place buttermilk in large bowl and in another mix flour with some Old Bay seasoning- you choose how much.   coat chicken in buttermilk then coat in flour mixture..pack on flour to create moistened shaggy bits.    when oil is hot- working in batches add the chicken to the oil and fry 6-8 minutes turning once.  (I use instant read thermometer to make sure cooked through)  allow oil to regain 350 before adding new pieces.

lastly- and this is key, once all the chicken is plated, drizzle with honey and top with flaky salt (or just kosher if thats what you have)





The blog post Pickle-brined Fried Chicken was first published to:

No comments:

Post a Comment