Spicy Pickle Brined Fried Chicken with Pickle Ranch
What happens when you add a pickle brine marinade into your fried chicken recipe? Crispy, spicy, crunchy, tart and tangy fried chicken! Finish it off with a side (or dousing) of pickle ranch dipping sauce.
Marinade Ingredients:
- 3 lb whole chicken, cut into pieces
- 2 cups Jalapeño Honey Dills pickle brine
- 2 cups Habanero Horseradish Dills pickle brine
- 1/4 cup Green Chile Hot Sauce
- 4-6 garlic cloves, smashed
- Salt
Dredge Ingredients:
- 2 cups all purpose flour
- 2 tbsp cornstarch
- 1 tbsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- High heat oil
Pickle Ranch Dipping Sauce Ingredients:
- 1/2 tbsp sour cream
- 1/2 tbsp mayo
- 2 garlic cloves, minced
- 2-3 tbsp lemon juice
- Fresh dill, minced
- 1 1/2 tbsp Jalapeño Honey Dills pickle brine
- salt and pepper, to taste
Directions:
- Add all marinade ingredients to a bowl with cut up chicken. Cover with plastic wrap, and leave it in the fridge over night.
- Remove chicken from the fridge and the brine, reserving 1/2 cup of brine liquid. Pat chicken dry, and place on a sheet pan with a wire rack.
- Add dredge ingredients, except for high heat oil, to a bowl with 1/2 cup of reserved brine liquid. Don't over-mix.
- Add pieces of chicken to the dredge, one at a time, until every nook and cranny is coated. Dust off excess dredge, and set aside.
- Heat dutch oven with high heat oil, until temperature reaches 300 degrees F.
- Fry chicken for 8-10 minutes until crispy.
- Drain and cool on a wire racked sheet pan for 30 minutes.
- While chicken is cooling, combine pickle ranch dipping sauce ingredients in a bowl. Serve with chicken.
Recipe made in collaboration with Fulla-yum.
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