Pickle Juicers Brined Fried Chicken

Ingredients

4 skin-on chicken thighs (or wings, or your choice)
3 cups Mt. Olive Pickle Juicers
3 cups buttermilk
8 cups vegetable oil
2 cups all-purpose flour
2 Tbsp. cornstarch
1 Tbsp. black pepper
1 tsp. kosher salt
Munchies Kosher Dill Chips, for garnish

Instructions

1. Add the chicken and Mt. Olive Pickle Juicer to a large bowl. Submerge the chicken in the pickle juice and refrigerate for 24 hours.
2. Remove the chicken from the pickle juice then submerge them in a bowl with the buttermilk. Refrigerate for 1 hour.
3. Add the vegetable oil to a pot and heat it to 345˚F.
4. In a large bowl, whisk together the flour, cornstarch, black pepper, and salt.
5. Remove the chicken from the buttermilk, allowing any excess buttermilk to drip off. Dredge the chicken in the flour mixture until it is completely coated.
6. Add the chicken to the hot oil and cook for 6-8 minutes until golden brown and it reaches an internal temperature of 165˚F.
7. Remove the chicken from the oil and allow them to drain and cool on a wire rack lined with paper towels.
8. Garnish with Munchies Kosher Dill Chips and enjoy!

Servings: 4

Ready in: 85

Course: Main Dish

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