Pickle Brined Fried Chicken with Honey Drizzle Recipe
Introduction
This Pickle Brined Fried Chicken with Honey is a delicious twist on classic fried chicken. The tangy pickle brine tenderizes the meat, while the honey drizzle adds a perfect touch of sweetness. It’s crispy, juicy, and full of flavor—an irresistible treat for any occasion.
Ingredients
- 1.2 kg bone-in, skin-on chicken thighs and drumsticks
- 480 ml dill pickle brine
- 2 tablespoons hot sauce (optional)
- 250 g all-purpose flour
- 65 g cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1 liter vegetable oil, for deep frying
- 60 ml honey, for drizzling
- Flaky sea salt, to serve
Instructions
- Step 1: Combine the chicken pieces with dill pickle brine and hot sauce (if using) in a large bowl or zip-top bag. Refrigerate for at least 8 hours or overnight. Discard the brine after marinating.
- Step 2: In a large shallow dish, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, black pepper, and kosher salt.
- Step 3: Pat the marinated chicken dry with paper towels. Dredge each piece thoroughly in the flour mixture, ensuring the coating sticks well. Place coated chicken on a wire rack and let rest for 10 minutes.
- Step 4: Heat vegetable oil in a deep fryer or large Dutch oven to 175°C (350°F).
- Step 5: Fry the chicken in batches, turning occasionally, until golden brown and cooked through with an internal temperature of 75°C (165°F), about 12–15 minutes per batch. Drain the cooked chicken on a wire rack.
- Step 6: While still hot, drizzle the fried chicken with honey and sprinkle with flaky sea salt. Serve immediately for the best flavor and texture.
Tips & Variations
- For extra crispy chicken, let the coated pieces rest before frying to help the coating adhere better.
- If you prefer less heat, omit the hot sauce from the marinade or reduce the amount.
- Try adding a pinch of cayenne pepper to the flour mixture for a spicy kick.
- Use mild honey or a flavored honey such as orange blossom for a unique twist.
Storage
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 175°C (350°F) for about 15 minutes to restore crispiness. Avoid microwaving, as it may make the coating soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of chicken?
Yes, bone-in, skin-on chicken breasts or wings can work, but adjust cooking time accordingly to ensure they are cooked through and remain juicy.
What if I don’t have dill pickle brine?
You can make a quick pickle brine by combining dill pickles with their juice and a bit of salt and vinegar, or use store-bought pickle juice. This brine is key for tenderizing and flavor.
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Pickle Brined Fried Chicken with Honey Drizzle Recipe
- Total Time: 8 hours 55 minutes to 9 hours 5 minutes
- Yield: 6 servings 1x
Description
This Pickle Brined Fried Chicken Honey recipe features juicy, tender chicken thighs and drumsticks marinated in dill pickle brine and hot sauce, then coated in a flavorful seasoned flour mixture and deep-fried to golden perfection. Finished with a drizzle of honey and a sprinkle of flaky sea salt, this dish offers a delightful balance of tangy, savory, and sweet flavors.
Ingredients
Chicken and Marinade
- 1.2 kg bone-in, skin-on chicken thighs and drumsticks
- 480 ml dill pickle brine
- 2 tablespoons hot sauce (optional)
Coating
- 250 g all-purpose flour
- 65 g cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
Frying
- 1 liter vegetable oil, for deep frying
Finishing
- 60 ml honey, for drizzling
- Flaky sea salt, to serve
Instructions
- Marinate the Chicken: Combine the chicken pieces with dill pickle brine and optional hot sauce in a large bowl or zip-top bag. Cover and refrigerate for at least 8 hours or overnight to allow the flavors to infuse and the chicken to tenderize. Discard the brine after marinating.
- Prepare the Coating: In a large shallow dish, whisk together all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, ground black pepper, and kosher salt until well combined.
- Coat the Chicken: Pat the marinated chicken pieces dry using paper towels to remove excess moisture. Thoroughly dredge each piece in the flour mixture, ensuring an even and full coating. Place the coated chicken on a wire rack and let it rest for 10 minutes to help the coating adhere better during frying.
- Heat the Frying Oil: Pour vegetable oil into a deep fryer or large Dutch oven and heat it to 175°C (350°F), the ideal temperature for deep-frying chicken to achieve a crispy crust and properly cooked interior.
- Fry the Chicken: Fry the coated chicken pieces in batches to avoid overcrowding, which can lower the oil temperature. Turn occasionally for even browning and cook until the chicken is golden brown and reaches an internal temperature of 75°C (165°F), about 12 to 15 minutes per batch. Once cooked, place the chicken on a wire rack to drain excess oil.
- Finish and Serve: While the fried chicken is still hot, drizzle it generously with honey and sprinkle with flaky sea salt to enhance the flavor. Serve immediately for the best taste and texture.
Notes
- The pickle brine not only adds flavor but also helps tenderize the chicken.
- Resting the coated chicken before frying promotes a crispier crust.
- Use a meat thermometer to ensure chicken is cooked safely to 75°C (165°F).
- Keep the frying oil temperature steady to avoid greasy chicken.
- Adjust the amount of hot sauce based on your preferred heat level.
- Prep Time: 10 minutes (plus 8+ hours marinating)
- Cook Time: 15 minutes per batch (approx. 30-45 minutes total depending on batch size)
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: Pickle brined chicken, fried chicken, honey fried chicken, southern fried chicken, crispy chicken, deep-fried chicken, marinated chicken
