With the great summer season upon us, we think of many fun activities, including picnics. Along with picnics, comes fried chicken. This different recipe is an exciting version for you to try.
Pickle Juice and Buttermilk Brined Fried Chicken 1 (16 oz) kosher dill pickles 1 cup buttermilk 2 tsp kosher salt, divided 1 tsp cayenne (optional) l large egg 1 large fryer Canola oil for frying 1 cup flour ½ cup cornmeal Freshly ground black pepper to taste
Directions Drain 1 cup pickle juice from jar (reserve any remaining juice and pickles). Whisk together pickle juice, buttermilk, 1 tsp kosher salt, cayenne and egg. Pour into a large heavy-duty zip-top bag. Add chicken pieces. Seal, turn bag to coat. Place in a dish. Refrigerate 4 hours and up to overnight, turn bag occasionally.
Fill a large Dutch-oven or large pot with 2 inches oil. Heat. Line a baking sheet with paper towels.
In a shallow baking dish, whisk together flour, cornmeal, remaining 1 tsp kosher salt and pepper. Working with one piece at a time, remove chicken from brine, shaking off excess. Dredge to flour mixture, add to hot oil. Fry 8-10 minutes or until golden and done, turning to cook evenly - try not to overcrowd pan. Drain on paper towels. Serve with your choice accompaniments including those pickles!
Etc. — I made this recipe but I used sweet pickles instead. Be your own judge. Be sure to use a large sided frying pan in order to avert any extra grease leaving the pan while preparing your chicken. I can easily say this is different and may I say good!