WEEKDAYS 1e|12c|p

Pickle Fried Chicken

Michael Symon
Servings: 6
2+ hr

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

  • Ingredients
  • step-by-step directions
Pickle Fried Chicken
  • 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
  • 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.
  • 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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