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
CHEF JOHN'S NASHVILLE HOT CHICKEN
If you've never had Nashville Hot Chicken, we're talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by 'glaze' I mean melted butter and lard. For the record, I've never been to Nashville, so I can't tell you how authentic this is, but it works for me, and is fairly easy to pull off.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 10h
Yield 4
Number Of Ingredients 17
Steps:
- Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
- Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
- Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
- Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
- Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
- Transfer chicken to a rack to drain. Brush with the sauce on both sides.
Nutrition Facts : Calories 1114.9 calories, Carbohydrate 74.5 g, Cholesterol 258.2 mg, Fat 66 g, Fiber 3.3 g, Protein 53.9 g, SaturatedFat 22.8 g, Sodium 3754.8 mg, Sugar 7 g
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.
HONEY BRINED CHICKEN WITH LEMON AND SAGE
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h12m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix honey, salt, water, bay leaves, and garlic together. Pull skin away from chicken just enough to place sage leaves and lemon slices under skin. Truss the chicken and tie the other end of the butcher's twine to the pot handle for a quick retrieval of the brined chicken. Place chicken in liquid and let sit in cooler for 12 hours.
- Preheat oven to 375 degrees F.
- Place chicken on roasting rack in oven and brush with olive oil. Bake for about 45 to 50 minutes or until juices run clear.
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.
More about "pickle brined fried chicken with hot honey sauce recipes"
PICKLE-BRINED FRIED CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
SKILLET PICKLE CHICKEN - THE SKINNYISH DISH
From theskinnyishdish.com
PICKLE-BRINED FRIED CHICKEN WITH SPICY WHIPPED …
From gordonramsay.com
PICKLE-BRINED FRIED CHICKEN – LEITE'S CULINARIA
From leitesculinaria.com
CRISPY PICKLE BRINED FRIED CHICKEN RECIPE | THE SALTY POT
From thesaltypot.com
PICKLE-BRINED KETO FRIED CHICKEN BITES (CHICK-FIL-A …
From hip2keto.com
DELICIOUS PICKLE BRINE CHICKEN BREAST RECIPE
From scrambledchefs.com
PICKLE-BRINED FRIED CHICKEN RECIPE - FOOD & WINE
From foodandwine.com
4/5 (1)Category Dinner
- 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 - EASY CHICKEN RECIPES
From easychickenrecipes.com
4.4/5 (28)Total Time 9 hrs 15 minsCategory Main CourseCalories 790 per serving
PICKLE JUICE-BRINED FRIED CHICKEN RECIPE - TASTINGTABLE.COM
From tastingtable.com
PICKLE BRINED FRIED CHICKEN WITH HOT HONEY SAUCE RECIPE | KARDEA …
From benedetta.is-a-chef.com
HOT SAUCE–BRINED POPCORN CHICKEN WITH BREAD-AND-BUTTER PICKLES
From tasteofthesouthmagazine.com
HOT HONEY FRIED CHICKEN - EASY CHICKEN RECIPES
From easychickenrecipes.com
BEST PICKLE BRINED FRIED CHICKEN WITH HOT HONEY SAUCE RECIPES
From alicerecipes.com
PICKLE-BRINED CHICKEN - BETTER HOMES & GARDENS
From bhg.com
MIND-BLOWING NASHVILLE HOT CHICKEN RECIPE | A SPICY PERSPECTIVE
From aspicyperspective.com
EASY HOT HONEY CHICKEN SANDWICH - BETTER THAN WENDY'S!
From thebigmansworld.com
DILL PICKLE REMOULADE - INSANE IN THE BRINE
From insaneinthebrine.com
PICKLE BRINE CHICKEN (EASY TO MAKE!) - THE ENDLESS MEAL®
From theendlessmeal.com
11 DUTCH OVEN CHICKEN RECIPES YOU CAN IMPRESS YOUR GUESTS WITH
From lecreuset.ca
KARDEA BROWN'S PICKLE BRINED FRIED CHICKEN WITH HOT …
From youtube.com
BEST ASIAN CHICKEN LETTUCE WRAPS RECIPE - NORECIPES.COM
From norecipes.com
TUPELO HONEY - BOISE RESTAURANT - BOISE, , ID | OPENTABLE
From opentable.co.uk
BEST PICKLE BRINED FRIED CHICKEN WITH HOT HONEY SAUCE 150134 …
From alicerecipes.com
You'll also love