Hot Pickle Fried Chicken
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Modern American`
Servings
4-6
Prep Time
25 minutes
Cook Time
30 minutes
Golden, crackling crust giving way to juicy, tender chicken, layered with tangy buttermilk and a sharp, spicy pickle finish from the Spiceology Hot Pickle Seasoning. Every bite is crispy, bright, and just spicy enough to make you wonder what's in it. Find that seasoning exclusively at Walmart, then let it become the new secret to your fried chicken.
Author:Chef Christian Gill
Ingredients
-
4 lbs chicken (wings, drumsticks, and bone-in thighs)
-
1 gallon neutral oil (grapeseed, canola, or peanut), for frying
-
4 cups buttermilk
-
4 cups all-purpose flour
-
2 tsp baking powder
Directions
In a large bowl, whisk together buttermilk and 1/4 cup Hot Pickle Seasoning until fully combined. Cover and refrigerate.
In a separate bowl, whisk together flour, baking powder, and 1/2 cup Hot Pickle Seasoning. Set aside.
Pat chicken dry, then submerge fully in the seasoned buttermilk. Mix to coat thoroughly. Cover and refrigerate for 4–24 hours.
Remove chicken from the fridge and let sit in the marinade at room temperature for 10 minutes before frying.
In a Dutch oven or fryer, heat oil to 350°F (175°C).
Set up a dredging station: marinated chicken → seasoned flour → wire rack over sheet tray.
Let excess buttermilk drip off, then dredge thoroughly in flour, pressing lightly to adhere. Transfer to rack and repeat with all pieces.
Carefully add 3–4 pieces of the type to the oil: Wings: 3–4 minutes, Drumsticks: 4–5 minutes, and Thighs: 6–8 minutes. Cook all chicken to an internal temperature of 165°F (74°C).
If thighs brown too quickly, transfer to a rack-lined sheet tray, cover loosely with foil, and finish in a 325°F oven until cooked through.
Transfer fried chicken to a clean rack or paper towel-lined tray.
Rest for 5 minutes before serving.
Recipe Video
Recipe Note
Baking powder in the dredge is doing quiet work—it creates micro-bubbles in the crust, giving you that shattering, craggy crunch instead of a dense coating.