Pickle-Brined Fried Chicken

Pickle brine as a chicken marinade is one of the most underrated tricks in the home cook's playbook. The salt in the brine seasons the meat all the way through, the acidity tenderizes the proteins for an incredibly juicy result, and the dill and garlic notes from our No Big Dill brine add a subtle, savory flavor that you can't quite put your finger on — but you'll definitely notice when it's missing. This recipe was developed by our founder Bradley after years of experimenting with leftover brine from the production floor.

INSTRUCTIONS

1. 1

   Combine the No Big Dill brine and buttermilk in a large zip-lock bag or container. Add the chicken pieces, seal, and refrigerate for at least 4 hours — overnight is even better.

2. 2

   When ready to fry, remove the chicken from the brine and let it sit at room temperature for 30 minutes. Don't rinse it — the brine coating helps the flour adhere.

3. 3

   In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper.

4. 4

   Heat 2 inches of oil in a large cast iron skillet to 350°F. Use a thermometer — temperature control is the key to crispy, non-greasy fried chicken.

5. 5

   Dredge each piece of chicken in the flour mixture, pressing firmly to coat. Shake off any excess.

6. 6

   Fry in batches (don't crowd the pan) for 12–15 minutes, turning once halfway through, until deep golden brown and the internal temperature reaches 165°F.

7. 7

   Drain on a wire rack set over a baking sheet — not paper towels, which trap steam and soften the crust.

8. 8

   Serve hot with extra No Big Dill pickles on the side and your favorite hot sauce.