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Pickle-Brined Fried Chicken


Published: Friday, July 12, 2019

2 c. juice from 32 oz. jar whole kosher dill pickles

4 lb. broiler-fryer chicken, cut into pieces

2 qts. (8 c.) oil

¾ c. cornstarch

1 Tbsp. baking powder

½ tsp. black pepper

½ tsp. garlic powder

¼ tsp. ground red pepper

Place chicken in a resealable plastic bag and pour pickle juice over chicken. Seal bag. Refrigerate 4 hours to marinate, turning bag occasionally.

Heat oil to 360° 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. Place chicken on baking sheet. Repeat with remaining chicken, 1 piece at a time, placing all pieces in a single layer on baking sheet.

Place 4 similar-sized chicken pieces in hot oil; cook 10 minutes, adjusting heat as necessary to prevent chicken from becoming too brown. (Oil should be bubbling steadily.)

Turn chicken pieces; cook additional 4 minutes or until done (180°). Remove chicken from oil; drain on wire rack set over rimmed baking sheet, then transfer to separate baking sheet and place in 200° oven to keep warm until ready to serve. Meanwhile, cook remaining chicken pieces. —6 servings.

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