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Ingredients
- 6 each Chicken Legs and Chicken Thighs
- 1 large jar Spicy Garlic Pickles
- Salt
- Pepper
- 1/2 cup Flour
- Oil (to fry)
- 2 cups Buttermilk
Details
Servings 6
Preparation time 20mins
Cooking time 120mins
Preparation
Step 1
6 each Chicken Legs and Chicken Thighs
1 large jar Spicy Garlic Pickles
In a zip bag, brine the chicken in the pickle juice for 2-12 hours. Reserve pickles.
Oil (to fry)
In a deep cast iron skillet, heat enough oil to submerge chicken to 360F.
2 cups Buttermilk
Salt
Pepper
1/2 cup Flour
Drain the chicken. Dip in buttermilk and dredge the chicken lightly in flour seasoned with salt and pepper.
Fry the chicken for 4 to 5 minutes, until golden brown. Drain on a paper towel lined plate.
With the pickles, slice into coins if necessary, dip in buttermilk and dredge lightly and then fry for 30-60 seconds, until golden brown and crisp, and then drain to a paper towel lined plate.
Serve the chicken and pickles together.
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