Pickle Brined Chicken Recipes

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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



Pickle Brine Chicken image

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

1 ½ cups dill pickle juice, or more to taste
1 tablespoon brown sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper
2 large skinless, boneless chicken breast halves
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
1 pinch cayenne pepper

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



Pickle Brined Fried Chicken With Hot Honey Sauce image

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.

1/4 cup sugar
3 tablespoons white wine vinegar
2 tablespoons pickling spices
1 bay leaf
1/4 cup plus 1 tablespoon kosher salt, plus a pinch for seasoning
2 pounds chicken drumsticks
2 pounds chicken thighs
Canola oil, for frying
2 cups buttermilk
3 cups all-purpose flour
1 tablespoon dried dill
1 tablespoon freshly cracked black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet Hungarian paprika
Hot Honey Sauce, recipe follows
1/4 cup honey
3 tablespoons salted butter
2 tablespoons hot sauce
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper

PICKLE-BRINED FRIED CHICKEN

Provided by Trisha Yearwood

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 11



Pickle-Brined Fried Chicken image

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.

Juice from two 24-ounce jars bread and butter pickles
One 4-pound chicken, cut into 10 pieces (breasts split)
Vegetable or canola oil, for frying
1 1/2 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon hot paprika
1 teaspoon freshly ground black pepper
1 tablespoon hot sauce
2 teaspoons yellow mustard
4 large eggs, lightly beaten
3 cups crushed butter crackers (about 3 sleeves or 10 ounces)

PICKLE-BRINED FRIED CHICKEN

Categories     Chicken     Fry     Brine     Honey     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 17



Pickle-Brined Fried Chicken image

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.

Brine:
1 tablespoons yellow mustard seeds
1 tablespoons brown mustard seeds
1 1/2 teaspoons coriander seeds
1 cup apple cider vinegar
2/3 cup kosher salt
1/3 cup sugar
1/4 cup chopped fresh dill
Chicken:
8 skinless, boneless chicken thighs (about 3 pounds), halved, quartered if large
Vegetable oil (for frying; about 10 cups)
2 cups buttermilk
2 cups all-purpose flour
Kosher salt
Honey, flaky sea salt (such as Maldon), toasted benne or sesame seeds, hot sauce (for serving)
Special equipment:
A deep-fry thermometer

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



Pickle-Fried Chicken image

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

4 thigh, bone removeds chicken thighs
2 cups dill pickle juice
1 cup vegetable oil for frying
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon salt
¾ teaspoon ground black pepper

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



Pickle-Brined Fried Chicken image

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

2 cups juice from 1 jar (32 oz.) CLAUSSEN Kosher Dill Pickle Wholes
1 whole chicken (4 lb.), cut into pieces
2 qt. (8 cups) oil
3/4 cup cornstarch
1 Tbsp. baking powder
1/2 tsp. each black pepper and garlic powder
1/4 tsp. ground red pepper (cayenne)

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



Pickle-Brined Fried Chicken Sandwich image

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.

4 boneless, skinless chicken thighs (about 4 ounces each)
24 dill pickle coins (about 3/4 packed cup), plus 1/2 cup pickle brine
1/2 cup mayonnaise
4 teaspoons drained capers, chopped
Kosher salt and black pepper
3/4 cup buttermilk
1 cup all-purpose flour
1/4 cup cornstarch
1 tablespoon onion powder
Canola oil or other neutral oil, for frying (4 to 6 cups)
2 tablespoons unsalted butter
4 soft buns, like brioche, split
1 1/3 cups thinly sliced green cabbage (about 4 ounces)
Thinly sliced red onion, for serving (optional)
Hot sauce, for serving (optional)

PICKLE-BRINE CHICKEN

This was in the Jan 2014 issue of "Better Homes & Gardens," page 73. I wanted to keep the recipe but not the magazine, so I'm posting it here.

Provided by moose_kristi

Categories     Chicken Thigh & Leg

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 11



Pickle-Brine Chicken image

Steps:

  • Drain pickles, reserving brine (about 4 cups). Place pickles in an air-tight container. Store, covered, in the refrigerator up to 2 weeks. Add the chicken to the brine in a container, jar or baggie; seal. Chill 8-24 hours.
  • Preheat oven to 475* F. Remove chicken from brine; pat dry with paper towels. Discard brine. In a small bowl combine flour and pepper. Coat chicken with flour mixture; shake off any excess.
  • In a large, heavy ovenproof skillet heat oil over medium-high heat. Add chicken, skin side down; sear until golden brown, about 8 minutes. Turn chicken; transfer skillet to oven. Bake 15 minutes or until juices run clear (180*F). Remove from oven. Transfer chicken to platter; let rest 5 minutes.
  • Return skillet to stove. Remove fat from skillet, reserving 1 Tbsp in the pan. Return skillet to heat. Add wine; bring to boiling over medium-high heat. Using a wooden spoon, scrape the browned bits from the bottom of the pan until wine nearly evaporates, about 2 minutes. Add broth; bring to boiling until reduced to about 1/2 cup, about 2 minutes. Stir in butter. Season to taste with pepper. Remove from heat; stir in dill. Pour sauce over chicken. Top with chopped pickles and red sweet peppers before serving.

Nutrition Facts : Calories 308.8, Fat 19.2, SaturatedFat 5.7, Cholesterol 84, Sodium 3038.8, Carbohydrate 13.3, Fiber 3.9, Sugar 4.7, Protein 19.5

64 ounces dill pickles, drained
6 chicken thighs or 2 1/2-2 3/4 lbs chicken thighs, bone-in
1/4 cup all-purpose flour
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
1/4 cup dry white wine or 1/4 cup chicken broth
3/4 cup chicken broth
1 tablespoon butter
1 tablespoon fresh dill, chopped
2 dill pickles, coarsely chopped
1/4 cup sweet red pepper, chopped

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From smokergrillgirl.com


PICKLE-BRINED CHICKEN TENDERS - SPICY SOUTHERN KITCHEN
Place in a large ziptop bag with pickle juice. Refrigerate for 4 to 8 hours. Remove chicken from pickle juice and place in a medium bowl. Add buttermilk and hot sauce. Stir to coat chicken well. Refrigerate for 1 hour. In a pie plate or shallow bowl, stir together flour, cornstarch, paprika, salt, pepper, and garlic powder.
From spicysouthernkitchen.com


PICKLE-BRINED BAKED CHICKEN TENDERS - SKINNYTASTE
Place chicken in a shallow bowl and cover with pickle juice (enough to cover completely). Marinate in the refrigerator 8 hours. After 8 hours, drain and dry the chicken completely on paper towels; discard marinade. Preheat oven to 425F. Spray a large baking sheet with generously with oil. Combine egg, egg white, salt and pepper in a medium bowl.
From skinnytaste.com


PICKLE-BRINED CHICKEN | BETTER HOMES & GARDENS
Directions. Drain pickles, reserving brine (about 4 cups). Place pickles in an airtight container. Store, covered, in the refrigerator up to 2 weeks. Add chicken to brine in a large pickle jar or place in a large resealable plastic bag set in a bowl; seal jar or bag. Chill for 8 to 24 hours. Preheat oven to 475°F.
From bhg.com


KARDEA BROWN'S PICKLE BRINED FRIED CHICKEN WITH HOT HONEY
If you've never deep-fried chicken at home, you don't know what you're missing! Adding this fried chicken with hot honey sauce straight to the TOP of our "m...
From youtube.com


DILL PICKLE BRINED CRISPY CHICKEN - THE WHOLE SMITHS
Well as you know, waste not want not. So I decided to put that pickle brine to use and use it to flavor up some things around here. In particular, this Pickle Brined Crispy Chicken recipe. But it got me thinking.. what else have people used their leftover pickle brine for? Well, a martini for one! It sounds a little strange but when you think ...
From thewholesmiths.com


GRILLED PICKLE BRINED CHICKEN - COOKS WELL WITH OTHERS
Instructions. Place the chicken in a gallon size plastic bag. Add the pickle juice and brown sugar. Massage the bag until the brown sugar is dissolved. Place in a large bowl (in case of a leak) and into the fridge for 24 hours. Remove the chicken from the bag, discard the bag and brine. Pat the chicken dry with paper towels.
From cookswellwithothers.com


PICKLE-BRINED FRIED CHICKEN WITH SPICY WHIPPED HONEY …
Pour into the bag or bowl and evenly distribute. Seal the bag or cover the bowl and refrigerate overnight, up to 24 hours. While the chicken marinates, make the Spicy Whipped Honey Butter: In a medium bowl, use a hand mixer to whip together the butter, honey, paprika, cayenne and a pinch of salt. Taste and adjust seasoning as needed.
From gordonramsay.com


WHOLE30 PICKLE BRINED CRISPY CHICKEN - CAROLINE CHAMBERS
1/2 teaspoon baking powder. Instructions. Cut 1 pound chicken tenders in half so that they are about 3 inches long. Place in a ziploc with about 1 cup dill pickle brine). Marinate in the refrigerator for up to 4 hours, but not longer or the chicken will get mushy. Preheat the air fryer or oven to 425°F.
From carolinechambers.com


FOOD WISHES VIDEO RECIPES: PICKLE BRINE CHICKEN - BLOGGER
2 large boneless skinless chicken breast. olive oil to coat. salt and pepper to taste. For the brine: 1 tbsp brown sugar. 2 tsp kosher salt. 1 tsp freshly ground black pepper. pinch of cayenne. 1 1/2 to 2 cups dill pickle juice.
From foodwishes.blogspot.com


VALERIE BERTINELLI'S PICKLE-BRINED FRIED CHICKEN SANDWICHES
Arrange the chicken thighs on a work surface, smooth side up. Using kitchen shears, make a few cuts in the thickest part of the chicken thigh. This will help the chicken cook evenly and will also help the brine absorb. Add the chicken to a large bowl and cover with 2 cups of pickle juice. Cover with plastic wrap and let marinate in the fridge ...
From foodiebadge.com


PICKLE-BRINED THIGHS | THE SINGLE GOURMAND
Directions. 1. Combine the chicken thighs and the pickle brine in a large zip-top bag. Seal and refrigerate for 6 hours. 2. Remove the thighs from the brine and pat them dry with paper towels, discarding the brine. 3. In a large cast-iron skillet, heat 1 …
From thesinglegourmand.com


PICKLE BRINED CHICKEN - COOKS WELL WITH OTHERS
Place in refrigerator for 24 hours. Remove the chicken from the pickle juice brine and pat each piece dry with paper towels. Place the chicken on a baking sheet lined with foil or parchment paper. Sprinkle each piece with creole seasoning. Bake in …
From cookswellwithothers.com


PICKLE-BRINED GRILLED CHICKEN - SPICY SOUTHERN KITCHEN
Combine the chicken thighs, pickle juice, and brown sugar in a large ziptop bag. Refrigerate for 24 hours. Turn the bag over every now and then if possible. Pat the chicken dry and season lightly with salt. It will already have picked up some salt from the brine.
From spicysouthernkitchen.com


PICKLE-BRINED GRILLED CHICKEN - TASTE OF THE SOUTH
Instructions. In a medium bowl, combine 2 cups juice from pickles (adding water to equal 2 cups, if needed), vegetable oil, garlic, grated onion, brown sugar, lemon, jalapeño, and 2 tablespoons dill. Reserve ½ cup pickle juice mixture for basting. In a large resealable plastic bag, combine remaining pickle juice mixture and chicken; seal bag.
From tasteofthesouthmagazine.com


CRISPY PICKLE-BRINED FRIED CHICKEN – TIM'S FOOD OBSESSION
Pre-heat sous vide to 145.5F. Place chicken in the heated water and cook for 2 hours. Remove the bags from the water and place in a cold refrigerator for 3 hours to chill thoroughly. Whisk together the ingredients for the dusting. Place the pieces of chicken on a rack placed on a baking sheet.
From timsfoodobsession.com


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