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–+ servings

Pickle-Brined Extra Crunch Fried Chicken

This fried chicken is what happens when pickle juice, buttermilk, and a reckless amount of spice decide to team up. It’s insanely crunchy, ridiculously juicy, and the kind of recipe you make once and then get unofficially assigned to forever.
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Prep Time 30 minutes
Cook Time 45 minutes
Marinating time 12 hours
Course Main Course
Servings 6

EQUIPMENT (PAID LINKS)

  • Large bowl or food-safe container
  • Large resealable bags
  • Whisk
  • Large heavy pot
  • Deep-fry thermometer
  • Tongs
  • Cooling rack
  • Baking sheet
  • Paper towels

Ingredients
  

  • 2 whole chickens about 3 to 4 pounds each cut into pieces
  • 4 cups pickle juice
  • 3 cups buttermilk
  • 2 tablespoons hot sauce
  • 3 cups all-purpose flour
  • 1 cup cornstarch
  • 2 tablespoons kosher salt plus more for finishing
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon sweet paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground coriander
  • 14 cups canola oil or enough for 3 to 4 inches in the pot
  • Lemon wedges for serving
  • Hot sauce for serving
  • White sandwich bread for serving

Instructions

  • Brine the Chicken: Place the chicken pieces in resealable bags or a large container and pour the pickle juice over them. Make sure the chicken is mostly covered, adding a little more pickle juice if needed, then refrigerate at least 8 hours or overnight.
    2 whole chickens about 3 to 4 pounds each, 4 cups pickle juice
  • Switch to Buttermilk: Drain off the pickle juice and pour the buttermilk over the chicken. Add the hot sauce, mix gently, and refrigerate at least 4 hours so the chicken stays tender and lightly tangy.
    3 cups buttermilk, 2 tablespoons hot sauce
  • Build the Crunch Coating: In a large bowl, whisk together the flour, cornstarch, kosher salt, pepper, smoked paprika, sweet paprika, garlic powder, onion powder, cayenne, and coriander until evenly combined.
    3 cups all-purpose flour, 1 cup cornstarch, 2 tablespoons kosher salt plus more for finishing, 1 tablespoon freshly ground black pepper, 1 tablespoon smoked paprika, 1 tablespoon sweet paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon cayenne pepper, 1 teaspoon ground coriander
  • Coat the Chicken: Pull the chicken from the buttermilk, letting the excess drip off, then press each piece firmly into the flour mixture so it’s fully coated. Set the coated chicken on a tray and let it rest 10 minutes so the crust sticks better.
  • Heat the Oil: Pour the oil into a large heavy pot so it comes up 3 to 4 inches, then heat to 325°F over medium heat. Set a cooling rack over a baking sheet lined with paper towels.
  • Fry Until Deep Golden: Working in batches, carefully lower the chicken into the oil and fry, turning occasionally, until deep golden and cooked through, about 13 to 15 minutes for white meat and 16 to 18 minutes for dark meat, aiming for 165°F in the thickest part of the white meat.
    14 cups canola oil or enough for 3 to 4 inches in the pot
  • Drain and Season: Transfer the chicken to the rack and immediately sprinkle lightly with more kosher salt. Let it rest 5 minutes so the crust sets and the juices calm down.
  • Serve Like You Mean It: Serve hot with lemon wedges, hot sauce, and slices of white bread to catch every last crunchy, spicy drip.
    Lemon wedges for serving, Hot sauce for serving, White sandwich bread for serving