Save This pickle brined fried chicken recipe transforms ordinary poultry into something extraordinary. The secret lies in the tangy pickle brine that tenderizes and flavors the meat from within, while the honey drizzle adds a perfect sweet counterpoint to the savory, crispy exterior. It's Southern comfort food elevated to new heights.
I first made this recipe when I had a jar of pickles with lots of brine left and hated the thought of wasting it. That happy experiment became our family's most requested Sunday dinner, especially when my brother visits from out of state.
Ingredients
- Bone-in chicken thighs and drumsticks: dark meat stays juicier during frying and has more flavor than breast meat
- Dill pickle brine: the acidity tenderizes the meat while infusing it with tangy flavor; use brine from good quality pickles for best results
- Hot sauce: adds subtle heat without overwhelming; Frank's RedHot or Louisiana brands work wonderfully
- All-purpose flour: creates the base for a crispy coating; unbleached provides slightly better flavor
- Cornstarch: the secret to extra crispiness; it creates a lighter, more delicate crunch than flour alone
- Spices: the combination of garlic powder, onion powder and smoked paprika creates depth without overwhelming the pickle flavor
- Vegetable oil: choose one with a high smoke point like peanut oil or canola oil for the cleanest frying
- Honey: use a good quality, pure honey for drizzling; orange blossom or clover varieties work beautifully
- Flaky sea salt: Maldon or Jacobsen sea salt adds a perfect finishing crunch and enhances all flavors
Instructions
- Brine the Chicken:
- Combine chicken pieces with pickle brine and optional hot sauce in a large bowl or zip-top bag, ensuring all pieces are submerged. Refrigerate for at least 8 hours or preferably overnight, allowing the acidic brine to break down tough proteins and infuse flavor deep into the meat.
- Prepare the Chicken:
- Remove chicken from brine and thoroughly pat dry with paper towels. This crucial step ensures the coating adheres properly and prevents dangerous oil splatters during frying. Allow chicken to sit at room temperature for 15 minutes to take the chill off.
- Create the Coating:
- In a large shallow dish, thoroughly whisk together flour, cornstarch, garlic powder, onion powder, paprika, black pepper, and salt until completely uniform. The cornstarch is essential for achieving that shatteringly crisp texture we're after.
- Dredge the Chicken:
- Coat each piece thoroughly in the flour mixture, pressing firmly to create a thick, even layer. Place on a wire rack and let rest for 10 minutes, allowing the coating to hydrate and adhere better to the chicken for maximum crunch.
- Heat the Oil:
- Pour oil into a deep fryer or Dutch oven to a depth of about 3 inches and heat to exactly 175°C (350°F). Use a thermometer for accuracy as temperature is critical for properly cooked chicken with a golden crust.
- Fry to Perfection:
- Carefully lower chicken pieces into hot oil in batches, avoiding overcrowding which lowers oil temperature. Fry for 12-15 minutes, turning occasionally with tongs, until deeply golden brown and internal temperature reaches 75°C (165°F).
- Drain and Rest:
- Transfer fried chicken to a clean wire rack set over a baking sheet, allowing excess oil to drain. Let rest for 5 minutes, during which the juices redistribute throughout the meat for maximum juiciness.
- Finish and Serve:
- While s ill hot, drizzle each piece generously with honey, allowing it to seep into the cracks of the crispy coating. Sprinkle with flaky sea salt and serve immediately for the perfect contrast of sweet, salty, and savory.
Save My absolute favorite part of this recipe is the moment the honey hits the hot chicken. The aroma that rises as it melts into the crust is absolutely intoxicating. My grandmother taught me this technique years ago, saying the contrast between tangy pickle flavor and sweet honey was what made fried chicken truly special.
The Science Behind Pickle Brining
Pickle brining is more than just adding flavor. The acidity in the vinegar-based brine breaks down muscle proteins in the chicken, creating spaces that trap moisture during cooking. This results in significantly juicier meat compared to unbrined chicken. Additionally, the salt in the brine helps the meat retain moisture during the high-heat frying process. The sugar present in most pickle brines also contributes to better browning of the crust. I discovered this technique after reading about how commercial fried chicken chains use similar brining methods to ensure consistently juicy results.
Perfect Pairings
This pickle brined fried chicken creates an incredible meal when served with classic Southern sides. Creamy coleslaw provides a cool, crisp contrast to the hot chicken, while buttermilk biscuits are perfect for sopping up any extra honey drizzle. For a complete feast, add collard greens cooked with a ham hock and mac and cheese with a crunchy breadcrumb topping. If you want to continue the pickle theme, a simple cucumber and onion salad dressed with vinegar complements the flavors beautifully. My family tradition is serving this chicken with sweet tea that's been steeped with fresh mint from the garden.
Troubleshooting Your Fry
Maintaining oil temperature is the biggest challenge when frying chicken. If your chicken is browning too quickly but remains undercooked inside, your oil is too hot. Lower the heat and continue cooking. Conversely, if your chicken isn't browning properly and seems greasy, your oil isn't hot enough. Use a clip-on thermometer to monitor temperature throughout the cooking process. Another common issue is coating that falls off during frying. This usually happens when the chicken isn't dried thoroughly before dredging or when the oil isn't hot enough when the chicken goes in. Finally, never overcrowd your frying vessel. Working in batches keeps the oil temperature stable and gives each piece room to cook evenly.
Make-Ahead Options
While fried chicken is best enjoyed fresh from the fryer, you can prepare components ahead of time. The chicken can marinate in pickle brine for up to 24 hours, developing even more flavor. The flour mixture can be prepared up to a week in advance and stored in an airtight container. If you need to make the chicken ahead of serving time, fry it as directed, but slightly undercook it by about 2 minutes. Allow it to cool completely, then refrigerate. When ready to serve, place the chicken on a wire rack set over a baking sheet and reheat in a 350°F oven for 15-20 minutes until crisp and heated through. Add the honey drizzle just before serving for the best texture and flavor.
Save This recipe creates a symphony of flavors and textures, making it a standout dish for any occasion.
Recipe FAQ
- → Why marinate chicken in pickle brine?
Pickle brine adds tanginess and helps tenderize the chicken, making it juicy with distinctive flavor.
- → How do I achieve extra crispy chicken?
Double-dip the chicken by returning it briefly to brine and re-coating in flour before frying for more crunch.
- → Can I use different chicken cuts?
Yes, you can use wings or breasts, but adjust frying time to ensure each piece is cooked thoroughly.
- → Is the honey drizzle necessary?
The honey adds a sweet note that balances the savory and tangy flavors, but it can be omitted if you prefer.
- → What sides complement this dish?
Coleslaw, pickles, and buttermilk biscuits pair well, adding freshness and texture to the chicken.
- → How do I know when the chicken is cooked?
Fry until golden and crisp, with an internal temperature of 75°C (165°F) for safe consumption.