Pickle Juicers Fried Chicken & Biscuits

Cook Time
20

Yield
4

Difficulty Level
Advanced

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Pickle Juicers Fried Chicken & Biscuits
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Ingredients

For The Fried Chicken:
4 boneless skin-on chicken thighs
3 cups Mt. Olive Pickle Juicers (100% Kosher Dill Pickle Brine)
3 cups buttermilk
8 cups vegetable oil
2 cups all-purpose flour
2 Tbsp. cornstarch
1 Tbsp. black pepper
1 tsp. kosher salt

For the Biscuits:
2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
1 Tbsp. granulated sugar
⅓ cup shortening
1 cup milk
Mt. Olive Pickled Vidalia Onion Strips, for topping
Mt. Olive Kosher Dill Chips, for topping
Optional: honey for topping

Instructions

  1. For the Chicken:
  2. Add the chicken and Mt. Olive Pickle Juicers (100% Kosher Dill Pickle Brine) to a large bowl. Submerge the chicken in the pickle juice and refrigerate for 24 hours.
  3. Remove the chicken from the pickle juice then submerge them in a bowl with the buttermilk. Refrigerate for 1 hour.
  4. Add the vegetable oil to a pot and heat it to 345˚F.
  5. In a large bowl, whisk together the flour, cornstarch, black pepper, and salt.
  6. 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.
  7. 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.
  8. Remove the chicken from the oil and allow them to drain and cool on a wire rack lined with paper towels.
  9. For the Biscuits:
  10. Preheat the oven to 425˚F. Line a baking sheet with parchment paper.
  11. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Use your fingertips to work in the shortening until the mixture resembles coarse meal.
  12. Mix in the milk until dough pulls away from the side of the bowl.
  13. Turn the dough out onto a floured surface, and knead 15 to 20 times. Pat the dough out so that it is 1-inch thick.
  14. Cut out the biscuits with a large biscuit cutter dipped in flour. Brush off any excess flour, and place biscuits onto the prepared baking sheet.
  15. Bake them in the oven for 13-15 minutes until the edges begin to brown.
  16. Allow the biscuits to cool for about 10 minutes.
  17. Slice the biscuits in half and place a fried chicken thigh on top. Top with Mt. Olive Pickled Vidalia Onion Strips, and Kosher Dill chips if desired, then the top half of the biscuit. You can also drizzle with honey if desired! Enjoy!

Servings: 4

Course: Main Dish

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Pickle Juicers Fried Chicken & Biscuits
Average rating:  
 0 reviews