CookPal AI
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Pickle-Fried Chicken

Coût $12, économiser $8

Source: Recommended by CookPal

  • 23 Min
  • 4 Portions
  • $12

INGRÉDIENTS

  • Chicken

    • 🍗 4 (5 ounce) chicken thighs

  • Liquids

    • 2 cups dill pickle juice
    • 1 cup buttermilk

  • Oil/Fat

    • 🥗 1 cup vegetable oil for frying

  • Dry Ingredients

    • 1 cup all-purpose flour
    • 🧂 1 teaspoon salt
    • ¾ teaspoon ground black pepper

ÉTAPES

1

Place chicken thighs in a resealable plastic bag and cover with pickle juice. Seal and refrigerate for 3 hours.

2

Drain pickle juice from thighs and cover chicken. Refrigerate until ready to fry or up to 1 day.

3

Preheat the oven to 350°F (175°C) and set a wire rack over a baking sheet.

4

Heat 2 inches of oil in a Dutch oven over medium-high heat until it reaches 350°F (175°C).

5

Pour buttermilk into a bowl. Combine flour, salt, and pepper in another bowl. Dredge chicken in buttermilk, then toss in flour. Repeat the process for a double coating and place the chicken on the wire rack.

6

Cook chicken thighs in the preheated oil until golden brown, about 5 to 7 minutes per side. Transfer to a nonstick baking sheet and repeat until all pieces are fried.

7

Bake fried chicken in the preheated oven until no longer pink and internal temperature reads 165°F (74°C), about 5 to 8 minutes.

NUTRIMENTS

Par portion

🔥

369

Calories

  • 19g
    Protéines
  • 35g
    Glucides
  • 17g
    Graisses

💡 Astuces

Use leftover pickle juice for extra flavor and tenderizing properties.Double coating ensures a crisp crust on the chicken.Maintain oil temperature at 350°F to avoid greasy fried chicken.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.