Pickle-Brined Thighs
Never throw out the juice left behind in a dill pickle jar. It's a bit like liquid gold, flavored by the pickles and perfectly salty for brining. This recipe delivers juicy meat with a zingy tang encased in a crispy coating.
- Time: 390 min
- Servings: 4
Source: The Single Gourmand
Ingredients
- skin-on, bone-in chicken thighs
- dill pickle brine
- vegetable oil, for frying
- buttermilk
- Southern self-rising flour, homemade or store-bought
- Tablespoon pickling spice, finely ground
- teaspoon salt
- teaspoon freshly ground black pepper