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

Scale

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