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Pickle-Fried Chicken

Custo $12, economizar $8

Fonte: Recommended by CookPal

  • 23 Min
  • 4 Porções
  • $12

INGREDIENTES

  • 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

PASSOS

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.

NUTRIENTES

Por 1 Porção

🔥

369

Calorias

  • 19g
    Proteína
  • 35g
    Carboidratos
  • 17g
    Gorduras

💡 Dicas

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.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.