Buttermilk-Pickle Brined Skillet Chicken
Juicy chicken thighs are tenderized in a tangy buttermilk and pickle-brine marinade, then coated in seasoned flour and fried until deeply golden and crisp. Cooked in a cast-iron skillet, this…
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs
- 1 1/2 cups buttermilk
- 1/2 cup dill pickle juice
- 2 cloves garlic, finely grated
- 1 tablespoon hot sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups all-purpose flour
- 1/3 cup cornstarch
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon baking powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups peanut or neutral frying oil
- 1/2 cup dill pickles, sliced
Instructions
- Place the chicken in a large bowl or resealable bag. Add the buttermilk, pickle juice, garlic, hot sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat, cover, and refrigerate for at least 4 hours or up to 12 hours.
- Remove the chicken from the refrigerator 20 minutes before cooking. Lift each piece from the marinade, allowing the excess to drip off, but do not pat it completely dry.
- In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, baking powder, 1 1/2 teaspoons salt, and 1 teaspoon black pepper.
- Dredge each chicken thigh thoroughly in the seasoned flour, pressing the coating firmly onto the meat. For an extra-craggy crust, dip each piece briefly back into the buttermilk marinade and dredge it a second time. Set the coated chicken on a wire rack for 10 minutes.
- Pour the oil into a large cast-iron skillet to a depth of about 1/3 inch. Heat over medium heat to 350°F, or until a pinch of flour sizzles immediately without burning.
- Carefully place the chicken in the skillet without crowding it. Fry for 5 to 7 minutes per side, adjusting the heat as needed to keep the oil between 325°F and 350°F, until the coating is crisp and the thickest part of the chicken reaches 165°F.
- Transfer the chicken to a wire rack set over a rimmed baking sheet. Season lightly with additional salt while hot, and rest for 5 minutes. Garnish with sliced dill pickles and serve immediately.
Watch the Buttermilk-Pickle Brined Skillet Chicken cooking video
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