Parfait! Buttermilk and Pickle Juice Brined Fried Chicken

So, I came across a recipe that looked really tempting – a buttermilk and pickle juice brined chicken for frying and serving in a sammich.

Thing is, it was similar to one I had made and posted about several years ago, so, today’s Parfait! post.

But (and here’s where things get interesting), what if I take the new brine recipe and then the nicely seasoned flour for frying?

What a pretty terrific brined, then fried chicken sammich!

•1 cup pickle juice (I used Dave’s)
•1 cup buttermilk*
•1 egg, lightly beaten
•1 tsp Kosher salt
•1 tsp Cayenne

Seasoned Flour:
•1/2 cup flour
•1 tbsp confectioners’ sugar
•1/2 tsp paprika
•1/2 tsp Seasoned Salt
•1/4 tsp black pepper
•1/4 tsp garlic powder
•1/4 tsp dried basil –
•1/2 tsp Cayenne

•Boneless, skinless thighs or breasts
•Oil for frying

*No buttermilk? No Problem! Simply add one tablespoon of white vinegar or lemon juice to a measuring cup, then add milk to make one cup. Whisk together and let rest for ten minutes. You are good to go.

Pound the chicken into thin pieces with a meat mallet, then stash in a zipper bag.

Whisk the brine ingredients together and pour over the chicken. Close the bag, place on a rimmed plate (to catch any possible dippage), and stash in the fridge for at least four hours or (always more better) overnight; flipping the bag whenever you think to.

When ready to cook, whisk the seasoned flour ingredients together in a shallow bowl and remove the chicken from the brine.

Discard the brine.

Heat your oven to 300º.

Coat both sides of the chicken in the seasoned flour, then add oil to measure about an inch or two in a large, high sided pan or Dutch oven (spatter control).

Warm the oil in the pan over medium high heat, then, when hot, add a couple of pieces of the floured chicken to the pan and cook for four minutes.

Note: do not try to do all the chicken at once; it is best not to crowd the pan.

Turn the chicken over, see how nice and golden brown it is, then cook for another three to four minutes, until both sides are golden brown.

Transfer the chicken to a paper towel lined plate, then repeat with the remaining chicken pieces.

Note: second and/or third batches may very well cook a bit quicker than the first as the oil gets hotter, so adjust your cooking times or flame to compensate.

Makes for a fine chicken sammich with sliced tomato, Pickled Avocado, and some of my new fave Old Bay® Tartar Sauce.

Oh… and that roll?

Homemade, baby, and wicked fine as well; but those are details for next week.

For now, isn’t it about time for some chicken?

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