Pickle Fried Chicken

By Brie

A tasty twist on a classic dish, Michael's pickle fried chicken is inspired by one of his favorite films, Tombstone!

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

Preparation

Step 1

In a zip bag, brine the chicken in the pickle juice for 2-12 hours. Reserve pickles.

In a deep cast iron skillet, heat enough oil to submerge chicken to 360F.

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.-- Cook the chicken for 35-40 mins..

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.