Dill Pickle Fried Chicken
Chef Sam
Rated 5.0 stars by 1 users
Category
Entrees
Cuisine
American
Author
Chef Sam
Servings
4
Prep Time
1 hour
Cook Time
10 minutes
Crispy, juicy, and absolutely addictive—this fried chicken hits you with a tangy, savory punch thanks to our secret weapon: Dill Pickle Dust. If you’re a pickle lover, get ready to meet your new obsession.
Pro Tip:
Want to take it even further? Toss the finished chicken in a little melted butter and an extra hit of Dill Pickle Dust for that over-the-top flavor bomb.
Not a fan of the deep fry Fry? No Problem.
Air Fryer Method:
Preheat the air fryer to 375°F.
Follow the same soak and dredge process, then lightly spray the chicken with oil.
Air fry for 25-30 minutes, flipping halfway through, until golden and crisp.
Oven Method:
Preheat the oven to 425°F.
Place dredged chicken on a wire rack over a baking sheet.
Lightly spray with oil and bake for 35-40 minutes, or until crispy and cooked through.
Either way, don’t forget that final hit of Dill Pickle Dust when it’s hot. That’s the magic move!
Ingredients
SOAK
-
4 Chicken Thighs
-
1 Cup Buttermilk
-
1 TB Dill Pickle Dust
-
2 TB Pickle Juice
DREDGE
-
1 Cup AP FLOUR
-
1 TB Paprika
-
1 TB Dill Pickle Dust
FRY
-
1 Pint Avocado Oil or High Temp Oil
-
TT Dill Pickle Dust
Directions
- In a bowl, whisk together the buttermilk, Dill Pickle Dust, and pickle juice. Add the chicken and let it soak for at least 1 hour (or overnight if you’re planning ahead).
In a shallow dish, combine the flour, Dill Pickle Dust, and paprika.
Heat avocado oil in a deep skillet or fryer to 350°F.
Remove the chicken from the soak, letting the excess drip off. Coat each piece thoroughly in the flour mixture. Fry until golden brown and the internal temperature hits 165°F (about 10-15 minutes depending on size).
As soon as it comes out of the oil, hit that hot, crispy skin with a generous sprinkle of Dill Pickle Dust. Place the chicken on a wire rack or paper towels to drain.
Plate it up, try not to devour it all before anyone sees it, and enjoy that unbeatable tangy crunch!
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