Fried Chicken Baked In Dill Pickle Juice Recipes

Steps:

• Drain the juice from the jars of pickles into a baking dish or bowl. Add the chicken and flip to coat. Let brine, refrigerated, for at least 1 hour and up to 4 hours.
• Preheat the oven to 300 degrees F and line a baking sheet with a cooling rack. Fill a Dutch oven halfway with oil. Heat the oil over medium-high heat to 320 degrees F.
• In 3 bowls or baking dishes, set up a breading station. In the first dish, mix the flour with the salt, paprika and pepper. In the second dish, mix the hot sauce, mustard and eggs. Put the cracker crumbs in the third dish.
• Dredge each chicken piece first in the flour mixture, then in the egg mixture, then in the crackers. Place the breaded chicken pieces in the oil a few at a time. Don't overcrowd the pan; the pieces should not be touching in the oil. Fry, turning occasionally, until the chicken is a deep golden brown and fully cooked to 165 degrees F when checked with a thermometer, 5 to 6 minutes per side. Transfer to a baking sheet and place in the oven until ready to serve.

Steps:

• For the chicken: Mix together the buttermilk, pickle juice, Worcestershire sauce, 2 teaspoons of the paprika, 1/4 teaspoon of the cayenne, 1 tablespoon salt and several grinds of pepper in a large bowl. Add the chicken, making sure the pieces are submerged. Cover and refrigerate at least 2 hours and up to 4 hours.
• Mix together the flour, cornstarch, remaining 1 teaspoon paprika, remaining 1/4 teaspoon cayenne, 1 tablespoon salt and 1 1/2 teaspoons pepper in a large bowl until well combined; set aside.
• Fill a deep heavy pot with 2 inches of vegetable oil and heat over medium heat until a deep-frying thermometer registers 350 degrees F.
• Remove a chicken piece from the buttermilk mixture, letting the excess drip off, and roll it in the seasoned flour until completely coated. Push it to the side in the bowl and repeat with the remaining chicken pieces.
• Working in 2 batches, carefully lower the chicken into the oil. The temperature will drop to 300 to 325 degrees F; adjust the heat to maintain this temperature so the crust doesn't burn before the meat is cooked. Fry, undisturbed, 2 to 3 minutes to set the crust, then carefully lift with tongs to check the browning. It should be light golden; if it is browning too quickly, lower the heat slightly. Continue to fry, turning as needed, until golden brown and cooked through, 12 to 14 more minutes for smaller pieces and 14 to 16 more minutes for larger ones. (A thermometer should register 160 degrees F in the breasts and 165 degrees F in the thighs and drumsticks.)
• Remove the chicken to a rack to drain and let rest a few minutes. Season with salt. Repeat with the remaining chicken.
• For the coleslaw: Whisk together the mayonnaise, sour cream, vinegar, Worcestershire sauce, mustard and celery salt in a medium bowl. Add the coleslaw mix and toss to coat. Season with 1/4 teaspoon salt and several grinds of pepper. Cover and refrigerate for 30 minutes. Taste and add additional salt and pepper as needed before serving.
• Serve the chicken hot or at room temperature with the coleslaw, potato rolls and pickles on the side.

Steps:

• Dip pieces of chicken in milk and then into the flour mixture.
• In a frying pan, cook chicken in oil to brown the crust. Drain on paper towels.
• Place pieces in a (9x13 inch) pan or glass casserole dish.
• Pour dill pickle juice half way up chicken.
• Cover with foil and bake 350° for 1 1/2 hours, basting occasionally (Turn chicken over after 65-70 minutes and continue cooking, uncovered).
• The juice will be absorbed and the chicken is great cold.

Steps:

• For the buttermilk brine: Whisk together the buttermilk, pickle juice, hot sauce, dill, granulated garlic, onion powder, 2 teaspoons salt and 2 teaspoons pepper in a large dish or mixing bowl. Add the chicken pieces and refrigerate, covered, for 2 to 4 hours.
• For the dill salt: Mix together the dill, 2 tablespoons salt and 2 teaspoons pepper in a small bowl.
• For the seasoning flour: Mix together the flour, cornmeal, granulated garlic, smoked paprika, mustard powder, onion powder and 2 teaspoons black pepper in a large mixing bowl.
• Remove the chicken from the brine and dredge in the seasoned flour. Place on a wire rack over a baking sheet and set aside for 20 to 30 minutes to let the breading set up.
• Preheat the oven to 350 degrees F. Fill a large, heavy-bottomed pot or Dutch oven with 3 inches of oil; heat to 350 degrees F. Set a wire rack over a baking sheet.
• Working with 3 or 4 pieces at a time (don't overcrowd the pot; the oil temperature will drop too much), fry the chicken until golden brown and crisp, 7 to 8 minutes. (The internal temperature should reach 165 degrees F and the meat shouldn't be pink; finish any undercooked chicken in the oven.) Transfer the fried chicken to the wire rack to drain. Season with dill salt while hot.

Steps:

• 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.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat 2 inches oil in a Dutch oven over medium-high heat to 350 degrees F (175 degrees C).
• Pour buttermilk and flour into 2 separate bowls. Season flour with salt and pepper. Dredge chicken in buttermilk. Toss in flour. Return to buttermilk and toss in flour a second time. Place chicken on a rack set over a baking sheet.
• Fill Dutch oven with as many thighs as possible without crowding. Cook at 350 degrees F (175 degrees C) until golden brown, 5 to 7 minutes per side. Place thighs on the baking sheet. Repeat until all pieces are fried. Transfer thighs to the oven.
• 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). Season with a pinch of salt.

Steps:

• Add the chicken thighs and 1/2 cup pickle brine to a resealable plastic bag and refrigerate at least 1 hour or up to 24 hours, turning the bag occasionally to marinate evenly.
• While the chicken marinates, prepare the pickle mayonnaise: Finely chop 8 dill pickle coins. In a medium bowl, whisk together the mayonnaise, capers and chopped pickles; season generously with salt and pepper. Refrigerate until ready to use.
• When ready to cook the chicken, pour the buttermilk into a wide shallow bowl. In a separate wide shallow bowl, add the flour, cornstarch, onion powder and 1 tablespoon each salt and pepper; whisk to combine.
• In a large Dutch oven or deep cast-iron skillet, add 2 inches of oil and, over medium-high, heat to 325 degrees, about 5 minutes.
• Working with one piece at a time, remove the chicken from the brine, transfer to the buttermilk and turn to coat. Lift chicken from the buttermilk, allowing the excess liquid to drip off, then add it to the flour mixture and turn to coat, patting extra flour mixture on top to ensure the chicken is well coated on all surfaces. Transfer to a plate and repeat with the remaining chicken.
• Working in two batches, add the chicken to the hot oil and cook, turning every 1 to 2 minutes, until crust is deep golden and chicken is cooked through, about 6 minutes total. Transfer to a paper towel-lined plate to cool and season with salt and pepper. (An instant-read thermometer inserted into the center of the thickest part of the thigh should read at least 165 degrees.) Repeat with the remaining chicken, adjusting the heat to ensure that the oil maintains a temperature of 325 degrees.
• Melt 1 tablespoon butter in a large, preferably nonstick, skillet over medium. Add 2 buns, split-side down, and cook until warmed and toasted, about 2 minutes. Repeat with remaining butter and buns.
• Make the coleslaw by tossing the cabbage with half of the pickle mayonnaise and season with salt and pepper. Slather the remaining pickle mayonnaise on the bottom of the buns and top with the chicken, red onion, remaining pickles and coleslaw. Serve with hot sauce, if using.