PICKLE-BRINED FRIED CHICKEN

Pickle-Brined Fried Chicken image

Use two cups of juice from a jar of CLAUSSEN Pickles to make this Pickle-Brined Fried Chicken. Brining chicken before cooking it helps it stay moist during the cooking process. Serve Pickle-Brined Fried Chicken with coleslaw and your favorite potato salad.

Provided by My Food and Family

Categories Summer 2019

Time 4h55m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 cups juice from 1 jar (32 oz.) CLAUSSEN Kosher Dill Pickle Wholes
1 whole chicken (4 lb.), cut into pieces
2 qt. (8 cups) oil
3/4 cup cornstarch
1 Tbsp. baking powder
1/2 tsp. each black pepper and garlic powder
1/4 tsp. ground red pepper (cayenne)

Steps:

Pour pickle juice over chicken in resealable plastic bag. Seal bag. Refrigerate 4 hours to marinate, turning bag occasionally.
Heat oil to 360°F in Dutch oven on medium heat. Meanwhile, remove chicken from marinade; discard bag and marinade. Pat chicken pieces dry with paper towels.
Combine remaining ingredients in separate large resealable plastic bag. Add 1 chicken piece; close bag, then shake gently to evenly coat chicken with cornstarch mixture. Remove chicken from bag; shake gently to remove excess cornstarch mixture. Place chicken on baking sheet. Repeat with remaining chicken, 1 piece at a time, placing all pieces in single layer on baking sheet.
Place 4 similar-sized chicken pieces in hot oil; cook 10 min., adjusting heat as necessary to prevent chicken from becoming too brown. (The oil should be bubbling steadily.)
Turn chicken pieces; cook additional 4 min. or until done (180°F).
Remove chicken from oil; drain on wire rack set over rimmed baking sheet, then transfer to separate baking sheet and place in 200°F oven to keep warm until ready to serve. Meanwhile, cook remaining chicken pieces.

Nutrition Facts : Calories 570, Fat 51 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 110 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 28 g