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 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.
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
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 SANDWICHES WITH PICKLE SLAW
Provided by Valerie Bertinelli
Categories main-dish
Time 3h20m
Yield 4 sandwiches
Number Of Ingredients 18
Steps:
- 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 for 2 hours.
- After 2 hours, remove the chicken from the pickle juice and pat dry. Let the chicken sit at room temperature for 20 to 30 minutes.
- Fill a large Dutch oven with about 3-inches of vegetable, attach a deep fat fry thermometer and heat to 350 degrees F.
- When the oil is almost heated, make your batter: Add the tempura mix, tapioca flour, 1 teaspoon salt and 1 teaspoon pepper to a medium bowl, pour in the club soda and whisk to combine. It should be slightly thinner than pancake batter.
- Working in batches, dredge the chicken in the batter, allowing the batter to cover the chicken fully. Shake off any excess batter. Transfer the chicken to the hot oil and fry until golden and crisp with an internal temperature is 165 degrees F, 8 to 10 minutes. Remove the chicken to a wire rack and sprinkle with salt. Fry the remaining chicken.
- To assemble the sandwiches: open the buns and lay them cut side-up on a clean work surface. Spread the mayonnaise evenly over the top and bottom halves of the buns. Place a piece of chicken on each bottom bun. Top each piece of chicken with a heaping 1/2 cup of slaw. Place the top buns on the sandwiches and serve.
- Add the shredded cabbage to a medium bowl and add the pickle juice, vegetable oil and 1/2 teaspoon salt. Using clean hands, massage the cabbage to help it slightly break down. Add the mustard, pickle, onion and dill. Toss well to combine. Keep the slaw refrigerated until you're ready to assemble the sandwiches. Any leftover slaw can be stored in an airtight container for 3 to 5 days.
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-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
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
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