This crispy Pickle Brined Fried Chicken is easy to make, tender and juicy, and packed with savory flavor. It’s the perfect dinner idea the whole family will love.
We eat a lot of chicken in our house, and sometimes it’s fun to switch it up. So, let me introduce you to our latest family favorite — Pickled Brined Fried Chicken, a juicy, flavorful twist on classic fried chicken. Full of tangy, savory flavor and a marinade that tenderizes the meat perfectly, this chicken is requested regularly. And lucky for us, it’s super simple to make, and I’m giving you all of my secrets!
Tender, juicy chicken thighs are coated in rich buttermilk and briny pickle juice for a uniquely delicious salty-savory kick that almost tastes like your favorite fast food version. This Pickled Brined Fried Chicken is next-level delicious and so versatile — serve it with a simple side, on a soft bun as a sandwich, or sliced in a salad. The options are endless, and each one is tastier than the next.
If you’re a pickle lover like us, try these other tangy recipes. This Chicken Pickle Cordon Bleu is a tasty twist on the traditional and these Crispy Dill Pickle Chicken Wings are always a crowdpleaser.
Why You’ll Love This Recipe
- Easy Marinade: You get big flavor using a super simple marinade made with minimal ingredients.
- Great for Grilling, Frying or Baking: This chicken is so versatile — it can be prepared and cooked in so many different ways. Try them all, depending on what’s available or what you’re in the mood for.
- Perfect for Sandwiches: Crunchy, juicy and full of flavor, this fried chicken is ideal for building a crispy sandwich.
- Great for Meal Prep: Make a big batch of this chicken in advance and keep on hand for sandwiches, salads, pastas, or serving with a simple side dish.
Ingredients
- Boneless Skinless Chicken Thighs: Juicy and full of flavor, these are the perfect size and texture. You can use thinner, smaller breasts, but they won’t be as moist.
- Buttermilk: Tangy and thick, a staple ingredient to help tenderize and marinate the chicken.
- Dill Pickle Brine: Bold and zesty, this is essential for that big flavor and tenderizing the meat.
- All Purpose Flour: To coat the chicken for a crispy exterior.
- Salt & Pepper: Always season generously.
- Onion Powder & Garlic Powder: More aromatic seasonings.
- Paprika: Adds a subtle warm flavor.
- Cayenne Pepper: For a little kick and spice.
- Olive Oil or Avocado Oil: Use a good quality oil for frying.
How To Make Pickle Brined Fried Chicken
1. Combine the buttermilk and pickle brine in a gallon Ziploc bag or large bowl. Add the chicken thighs and marinate for 5 to 8 hours. Bring chicken thighs to room temperature for 1-2 hours before frying.
2. Combine flour, salt, pepper, onion powder, garlic powder, paprika, and cayenne pepper in a shallow bowl and mix well.
3. Remove chicken from the buttermilk marinade and discard buttermilk. In batches, place marinated chicken thighs in flour mixture. Covering chicken pieces with flour mixture and pressing to adhere. Place coated thighs on a wire rack. Continue until all thighs are evenly coated with the flour mixture.
4. Pour oil to a depth of 2 inches in a deep skillet or Dutch oven and heat to 350 degrees.
5. Working in batches fry chicken until golden and crispy, approximately 10 to 12 minutes per batch. Be sure to turn chicken pieces and cook evenly on both sides.
6. Remove chicken from cooking oil and place on a wire rack over a sheet of aluminum foil.
7. Chicken may be kept warm in a 200-degree oven.
8. I like to make my pickle dipping sauce (found on my air fryer pickle recipe) to serve with these and enjoy them as is or place on a brioche bun with sauce and some sliced pickles. I swear it’s better than chic fil a!
Expert Tips
- Don’t Over-Brine: Avoid letting the chicken sit too long in the bring, or it can become too salty – 5-8 hours is plenty.
- Use Thin Cut Breasts: We love thighs for their juicy texture and flavor, but try thinner all-white meat breasts instead, if desired.
- Make Tenders: Thinner and smaller, but equally as delicious, fry these up for a different, fun take.
- Pat Chicken Dry: Getting rid of any excess moisture before cooking will allow for better browning.
- Let Chicken Rest: Once cooked, let the chicken rest for 5-10 minutes before serving so the juices can evenly redistribute. Slicing too early can cause the chicken to dry out.
Variations
- Make it Spicy: Add a dash of hot sauce or few pinches of cayenne to the marinade for a kicked-up version.
- Fried Chicken Sandwich: Turn this crispy, juicy fried chicken into the ultimate sandwich with fresh toppings, your favorite condiments and a soft bun.
- Use the Air Fryer: The air fryer is a wonderful thing! Give this pickle chicken and extra crispy, airy texture using this cook method.
- Lighten It Up: Grill the chicken pieces instead of frying, for a lighter, just as tasty option.
What To Serve With Pickle Brined Chicken
This Pickled Brined Chicken is absolute perfection as is. Paired with a simple side, as a sandwich, sliced on a salad, or mixed into pasta, the options are endless. Here are our favorites to serve it with.
- Potato Salad
- Grilled Veggie Pasta
- Mamaw’s Macaroni Salad
- Creamy Stovetop Mac and Cheese
- Lemon Caesar Salad
Storage
Store any leftover fried chicken in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 375° until warm and crispy.
Freeze leftover chicken in an airtight container for up to 3 months. Thaw in the fridge overnight, then reheat as instructed above.
This chicken is a great to make ahead for meal prep. Fully cook and cool the chicken, store in the fridge or freezer, then reheat individual pieces when you’re ready to serve.
FAQs
Dill pickle juice is the only way to go for the best flavor and for tenderizing the chicken. The vinegar in the juice allows this to happen. Using something sweeter, like a bread and butter pickle, won’t do the trick.
We recommend brining for 5-8 hours for the best flavor and texture, but not more. The chicken can become overly salty if marinated and brined too long.
It is not overly dill-pickle tasting, but more overall savory and bold in flavor. The pickle juice does add flavor, but also works to tenderize the chicken.
More Delicious Chicken Recipes
Pickle Brined Fried Chicken
Ingredients
Method
- Combine the buttermilk and pickle brine in a gallon Ziploc bag or large bowl. Add the chicken thighs and marinate for 5 to 8 hours. Bring chicken thighs to room temperature for 1-2 hours before frying.
- Combine flour, salt, pepper, onion powder, garlic powder, paprika, and cayenne pepper in a shallow bowl and mix well.
- Remove chicken from the buttermilk marinade and discard buttermilk. In batches, place marinated chicken thighs in flour mixture. Covering chicken pieces with flour mixture and pressing to adhere. Place coated thighs on a wire rack. Continue until all thighs are evenly coated with the flour mixture.
- Pour oil to a depth of 2 inches in a deep skillet or Dutch oven and heat to 350 degrees.
- Working in batches fry chicken until golden and crispy, approximately 10 to 12 minutes per batch. Be sure to turn chicken pieces and cook evenly on both sides.
- Remove chicken from cooking oil and place on a wire rack over a sheet of aluminum foil.
- Chicken may be kept warm in a 200-degree oven.
- I like to make my pickle dipping sauce (found on my air fryer pickle recipe) to air with these and enjoy them as is or place on a brioche bun with sauce and some sliced pickles. I swear it’s better than chic fil a!
Notes
- Store leftover fried chicken in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 375° until warm and crispy.
- Freeze leftover chicken in an airtight container for up to 3 months. Thaw in the fridge overnight, then reheat as instructed above.
- Make this ahead of time for meal prep. Fully cook and cool the chicken, store in the fridge or freezer, then reheat individual pieces when you’re ready to serve.