Pickle Brined Fried Chicken Honey (Print View)

Juicy fried chicken marinated in pickle brine, finished with honey drizzle for a sweet and savory bite.

# Components:

→ Chicken

01 - 1.2 kg bone-in, skin-on chicken thighs and drumsticks

→ Brine

02 - 480 ml dill pickle brine
03 - 2 tablespoons hot sauce (optional)

→ Coating

04 - 250 g all-purpose flour
05 - 65 g cornstarch
06 - 1 tablespoon garlic powder
07 - 1 tablespoon onion powder
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon ground black pepper
10 - 1 teaspoon kosher salt

→ For Frying

11 - 1 liter vegetable oil, for deep frying

→ Finish

12 - 60 ml honey, for drizzling
13 - Flaky sea salt, to serve

# Directions:

01 - Combine chicken pieces with pickle brine and hot sauce in a large bowl or zip-top bag. Refrigerate for at least 8 hours or overnight. Discard brine after marinating.
02 - In a large shallow dish, whisk together all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, black pepper, and kosher salt.
03 - Pat chicken dry with paper towels. Dredge each chicken piece thoroughly in the flour mixture, ensuring good adherence. Place on a wire rack and allow to rest for 10 minutes.
04 - Heat vegetable oil in a deep fryer or large Dutch oven to 175°C (350°F).
05 - Fry chicken in batches, turning occasionally, until golden brown and an internal temperature of 75°C (165°F) is reached, approximately 12–15 minutes per batch. Drain on a wire rack.
06 - While hot, drizzle fried chicken with honey and sprinkle with flaky sea salt. Serve immediately.

# Expert Advice:

01 -
  • Ready in just 40 minutes active time
  • Uses pickle brine you'd normally throw away
  • Creates restaurant-quality fried chicken at home
  • Achieves the perfect balance of tangy, savory, and sweet flavors
02 -
  • Pickle brine contains vinegar which naturally tenderizes tough chicken
  • The 10-minute rest after dredging creates a better crust that won't fall off during frying
  • This recipe works with any pickle brine, but dill provides the most classic flavor
  • Temperature control is crucial for perfectly cooked chicken
03 -
  • For the crispiest crust, let the coated chicken rest uncovered in the refrigerator for 30 minutes before frying
  • Use the pickle brine from spicy or garlic pickles for an extra flavor dimension
  • Save the frying oil after cooling by straining through a coffee filter and refrigerating for future use
  • The ideal frying temperature is between 325°F and 350°F for perfect results every time
  • A cast iron Dutch oven maintains heat better than aluminum pots for more even frying
  • Always let chicken rest for 5 minutes after frying for the juiciest results
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