Recipes Meat and Poultry Chicken Fried Chicken Recipes Pickle-Fried Chicken 4.3 (11) 9 Reviews 3 Photos Use brine left over from your favorite pickles to add flavor and keep your fried chicken moist. Submitted by Cally Updated on March 15, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 3 3 3 Prep Time: 15 mins Cook Time: 15 mins Additional Time: 3 hrs Total Time: 3 hrs 30 mins Servings: 4 Yield: 4 chicken thighs Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 4 (5 ounce) chicken thighs 2 cups dill pickle juice 1 cup vegetable oil for frying, or more as needed 1 cup buttermilk 1 cup all-purpose flour 1 teaspoon salt ¾ teaspoon ground black pepper Directions Place chicken thighs in a resealable plastic bag; cover with pickle juice. Seal and refrigerate for 3 hours. Drain pickle juice from thighs. Cover chicken; refrigerate until ready to fry or up to 1 day. Preheat the oven to 350 degrees F (175 degrees C). Set a wire rack over a baking sheet. Heat 2 inches oil in a Dutch oven over medium-high heat to 350 degrees F (175 degrees C). Pour buttermilk into a bowl. Combine flour, salt, and pepper in another bowl. Dredge chicken in buttermilk, then toss in flour. Return to buttermilk and toss in flour a second time. Place chicken on the wire rack. Fill Dutch oven with as many thighs as possible without crowding. Cook in the preheated oil until golden brown, 5 to 7 minutes per side. Transfer thighs to a nonstick baking sheet and repeat until all pieces are fried. Bake in the preheated oven until no longer pink in the center and the juices run clear, 5 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pickle Fried Chicken. Allrecipes Editor's Notes: Nutrition data for this recipe includes the full amount of dill pickle juice, buttermilk, and flour. The actual amount consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used. Please note that the magazine version of this recipe calls for more chicken thighs, and is only fried, not baked. I Made It Print 27 home cooks made it! Nutrition Facts (per serving) 369 Calories 17g Fat 35g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 369 % Daily Value * Total Fat 17g 21% Saturated Fat 4g 20% Cholesterol 61mg 20% Sodium 3053mg 133% Total Carbohydrate 35g 13% Dietary Fiber 1g 4% Total Sugars 3g Protein 19g 38% Vitamin C 1mg 1% Calcium 89mg 7% Iron 3mg 14% Potassium 252mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.