Fried Chicken Baked in Dill Pickle Juice
Get ready to elevate your fried chicken game with this irresistible recipe for Fried Chicken Baked in Dill Pickle Juice! This two-step cooking method ensures juicy, tender chicken with a perfectly crispy coating every time. The secret lies in the tangy dill pickle juice marinade, which infuses each piece with bold, zesty flavor while keeping it incredibly moist. Coated in a spiced flour blend and fried to golden perfection, the chicken is then baked for a final touch, ensuring it's fully cooked with a delicious buttery finish. Perfect for dinner parties or weeknight indulgence, this recipe pairs beautifully with creamy slaw, roasted veggies, or classic mashed potatoes. Garnish with fresh dill for an extra burst of flavor, and enjoy a dish that's as unique as it is mouthwatering!
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks or thighs
- 2 cups Dill pickle juice
- 1 cup Buttermilk
- 2 cups All-purpose flour
- 2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 2 large Eggs
- 4 cups Vegetable oil
- 2 tablespoons Butter
- 1 tablespoon Fresh dill (optional, for garnish)
Instructions
Place the chicken pieces in a large, resealable plastic bag or shallow container.
Pour the dill pickle juice over the chicken, ensuring the pieces are fully submerged. Seal the bag or cover the container, and refrigerate for at least 4 hours or overnight for maximum flavor.
After marinating, remove the chicken from the pickle juice and pat dry with paper towels. Discard the pickle juice.
In a medium bowl, whisk together the buttermilk and eggs. Set aside.
In a separate large bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.
Dip each piece of chicken into the flour mixture, shake off excess, then dip it into the buttermilk mixture, and finally back into the flour mixture, ensuring each piece is well coated. Place the coated chicken on a wire rack to rest for 10 minutes.
Preheat your oven to 375°F (190°C).
In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Line a baking sheet with parchment paper.
Working in batches, fry the chicken in the hot oil for 3-4 minutes per side, until golden brown. Do not overcrowd the skillet.
Transfer the fried chicken to the prepared baking sheet.
Once all the chicken has been fried, place the baking sheet in the preheated oven and bake for 25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Melt the butter in a small saucepan or microwave, and brush it lightly over the baked chicken for added flavor and moisture.
Garnish with fresh dill if desired and serve warm. Pair with your favorite side dishes for a complete meal.
Nutrition Facts
Calories |
2462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.1 g | 301% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 134.6 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 2728 mg | 119% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.3 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 166 mg | 13% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 667 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
